I grew up surrounded by grandparents, aunts, uncles, and cousins, and we always got together at Grandma and Grandpa’s house for holiday meals. Everyone had their specialty dishes that they’d bring every year, and with a big family like ours that meant a TON of delicious food. Each dish became an important part of our holiday tradition, and we noticed each time that a favorite recipe was missing. Note: affiliate links included within this post.
I have continued to make my Aunt Launa’s “Wonderful” for the last 20+ years, and the chocolate version is an all-time favorite dessert in our house. This year, I thought I’d try giving our Thanksgiving classic dessert a pumpkin twist, and I cannot begin to describe how delicious it was.
Pumpkin Wonderful: a Layered Dessert Recipe for Thanksgiving
“Wonderful” starts out with a basic shortbread-type crust baked in a 9×13 pan (I added finely crushed pecans to the pumpkin version because pumpkins + pecans = perfection). On top of the crust is a cream cheese-powdered sugar-Cool Whip layer. Once that has chilled for a little while, you add a layer of pumpkin spice pudding (a seasonal treat that can be found near the regular puddings…but don’t fret if you can’t find any. You can substitute any pudding (the small 3.4 oz. boxes) for the pumpkin. Top the layers off with the rest of the Cool Whip and a sprinkling of some additional crumbled pecans.
The only question is whether I like the chocolate version or the pumpkin version better…
Ingredients
- 1 1/2 cup flour
- 3 Tbsp brown sugar
- 1/3 cup finely chopped pecans
- 1 1/2 sticks (12 Tbsp) butter or margarine, melted
- 1 8-ounce package cream cheese, room temperature
- 1/2 of an 8-oz package Cool Whip (ie, 4 ounces)
- 1 cup powdered sugar
- 2 3.4 oz boxes of pumpkin spice Jello instant pudding, prepared according to packages (ie, whisk in 4 cups of cold milk)
- 1/2 of an 8-oz package Cool Whip (ie, 4 ounces)
- 1/2 cup chopped pecans if desired
Instructions
- Mix together crust ingredients and press into the bottom of a 9x13" pan. Bake at 350° F for 20 minutes and then let cool.
- Layer 1: Meanwhile, mix ingredients for layer one. Spread over cooled crust and refrigerate for at least 30 minutes.
- Layer 2: When layer one has chilled, mix 2 boxes of pumpkin instant pudding according to package directions and spread over layer one.
- Layer 3: Spread the rest of the cool whip on top of the pudding and garnish with chopped nuts, if desired. Keep in the refrigerator.
Notes
Pumpkin Instant Pudding is a seasonal treat made by Jello, and can be found in October and November next to the rest of the pudding boxes. If you can't find pumpkin pudding, or if pumpkin isn't your thing, then you can substitute your favorite pudding flavor!
Also, it's totally fine to leave the nuts out.
Be sure to keep your eyes open for more Thanksgiving recipes - and if you have favorite dishes that you make for Thanksgiving, please add them to this week’s Fresh Flavors Swap linky party - Thanksgiving theme!
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