Thanksgiving Walnut-Pumpkin Dessert

Name: Thanksgiving Walnut-Pumpkin Dessert
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 14 serving(s)
Ingredients: 2 (15 ounce) cans pumpkin puree; 1 (12 ounce) can evaporated milk; 1 cup sugar; 2 tablespoons sugar; 1/2 teaspoon cinnamon; 3 large eggs; 1 tablespoon vanilla; 1 (18 1/4 ounce) package yellow cake mix; 1 cup melted butter; 2 cups chopped walnuts, divided (can use more if desired); 1 (8 ounce) package cream cheese, softened; 2 tablespoons soft margarine; 1 1/2 cups confectioners' sugar; 2 teaspoons vanilla; 1 (12 ounce) container cool whip frozen whipped topping, thawed

Submitted by Kittencalrecipezazz

"Chopped pecans may be used in place of the walnut, plan ahead this needs to be refrigerated for a few hours before serving."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 14

ingredients

2 (15 ounce) cans pumpkin puree
1 (12 ounce) can evaporated milk
1 cup sugar
2 tablespoons sugar
¹⁄₂ teaspoon cinnamon
3 large eggs
1 tablespoon vanilla
1 (18 1/4 ounce) package yellow cake mix
1 cup melted butter
2 cups chopped walnuts, divided (can use more if desired)
CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
2 tablespoons soft margarine
1 ¹⁄₂ cups confectioners' sugar
2 teaspoons vanilla
1 (12 ounce) container cool whip frozen whipped topping, thawed

directions

Set oven to 350 degrees F (oven rack to second-lowest position).
Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
In a large mixing bowl combine both cans pumpkin puree with evaporated milk with 1 cup plus 2 tablespoons sugar and cinnamon; mix until no sugar granules remain.
Add in eggs and 1 tablespoon vanilla until well combined.
Pour into the prepared baking dish.
Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
Drizzle the melted butter over the top.
Bake for about 50-60 minutes or until set and golden brown.
Cool COMPLETELY.
Run a knife around the inside edges of the pan then invert onto a square serving platter.
Remove the parchment paper.
For the cream cheese frosting; in a bowl beat the cream cheese with 2 tablespoons butter, confectioners sugar and 2 teaspoons vanilla until smooth and well blended.
Fold in the Cool Whip topping.
Spread over the top of the dessert.
Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
Chill until ready to serve.