Pumpkin Delight Dessert

Pumpkin .. .the signature flavor of the fall season.  Sometimes I get little bored with pumpkin bread, pumpkin muffins, pumpkin bars etc.  I wanted to come up with something not-baked/not-cakey.  And I still wanted cream cheese too.  This creamy and dreamy dessert was exactly what I wanted.  I hope you enjoy!

Pumpkin Delight Dessert

Serves 9

Crust Layer Ingredients:

1/2 Cup Flour

1 Tsp Brown Sugar

4 Tablespoon Butter, room temperature

1/3 Cup Chopped Hazelnuts (or other nut of choice)

Pumpkin Layer Ingredients:

1 (8-oz) Package Cream Cheese

1 Cup Pumpkin Puree

1 Cup Powdered Sugar

1 Teaspoon Cinnamon

1/4 Teaspoon Ground Cloves

1/4 Teaspoon Nutmeg
1/2 the Cool Whip Tub (see below)

Top Layer:

1/2 of a (8-oz) Tub Cool Whip

Crust Layer Instructions:

In bowl, mix together all ingredients until well blended. Press into an 8x8 or 9x9 baking dish.  Bake in a preheated 350 degree oven for 10-12 minutes, until just beginning to brown.  Remove from oven and let cool completely.

Pumpkin Layer Ingredients:

Combine all ingredients into a bowl and beat with an electric mixer until well blended.  Fold in the Cool Whip.  Spread evenly over the cooled crust.

Top Layer:

Spread the remaining Cool Whip over the top of pumpkin layer.  Garnish with additional hazelnuts and cinnamon if desired.

Cover and chill for 4 - 6 hours before serving.