Pumpkin Layered Dessert
Crust
1/2 c white flour
1/2 c oat flour
2 T sugar or Splenda
1/2 c Smart Balance regular spread, softened
Combine ingredients and press into a 13×9-inch pan. Bake at 350 degrees for 15 minutes, or until golden. Let cool.
2nd Layer
8 oz pkg light cream cheese, softened
1 c powdered sugar*
1/2 tub (12 oz) frozen whipped topping, thawed
Beat together the cream cheese and sugar well. Stir in the whipped topping and spread on the crust.
3rd Layer
16 oz can pumpkin puree
2 small pkgs. sugar-free vanilla instant pudding mix
1 c half & half
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered cloves
Beat and spread over the cream cheese mixture. Chill for at least 1 hour. Serve with remaining whipped topping and a sprinkle of chopped walnuts.
