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Ingredients
  • subheading: For crust:
  • 1 cup flour
  • ½ cup butter-softened
  • ½ cup toasted walnuts (or pecans)-chopped
  • subheading: For cheesecake layer:
  • 8 oz. cream cheese- softened
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • subheading: For pumpkin layer:
  • 2½ cups milk
  • 3 small pkgs. vanilla instant pudding mix
  • 15 oz Pumpkin puree
  • 1 tsp. cinnamon
  • subheading: For topping:
  • 1 cups whipped topping
  • ¼ cup toasted walnuts (or pecans)-chopped
  • Instructions
  • Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)
  • Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
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