42 vanilla wafers, divided
1 pkg. ( 8 oz.) cream cheese, softened
1 can (15 oz.) 100% pure pumpkin
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1-3/4 cups cold milk
1 pkg. (4-serving size) instant vanilla pudding and pie filling mix
2 cups non-dairy whipped topping, thawed, divided
1/2 cup Autumn Spiced Nuts* (see below)
Arrange 32 of the wafers on bottom and up side of 2-1/2-qt. serving bowl; set aside. Beat cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and spice; mix well. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended. Spoon half of the pudding mixture into prepared bowl; top with the remaining wafers. Cover with layers of the remaining pudding mixture and remaining 1/2 cup whipped topping. Sprinkle with the Autumn Spiced Nuts. Store leftover dessert in refrigerator.
Makes 12 servings.
Autumn Spiced Nuts
1/2 cup pecan halves
1 tbsp. brown sugar
1/8 tsp. pumpkin pie spice
1 tsp. butter
Toss pecans with sugar and spice; set aside. Melt butter in medium skillet on medium heat. Add pecans; cook and stir 5 to 7 minutes or until lightly toasted. Spread onto sheet of wax paper; cool completely. Store in tightly covered container at room temperature.
Source: Recipe adapted from Kraft Foods
Date: August 29, 2006