I wanted to experiment on a dessert for Valentine’s Day, so I took my pumpkin dessert recipe and tweaked a bit for a beautiful and delicious ombré dessert!
Ingredients:1 Cup all purpose gluten free flour (I’ve experimented with all kinds, and the “cup for cup” kind seemed to work best. This time I even tried a flour blend and it didn’t work so well)
1/2 Cup melted butter
1 1/4 Cups chopped pecans, split into 1 cup and 1/4 cup portions (I substituted sliced almonds this time)
8 oz cream cheese, softened (make sure it is very soft! If it’s not soft enough, microwave a little bit so it blends smoothly, otherwise it will be chunky and gross)
1 Cup powdered sugar
2 8 oz packages Cool Whip (I used more than the original recipe called for, and it was better in my opinion!)
2 1/2 Cups milk
3 3.9 oz packages (small box) white chocolate flavored instant pudding
1 regular size Hershey’s chocolate bar, shaved
Layer 1: Mix flour, butter, and 1 cup of pecans. Press into an ungreased 9×13 pan. Bake at 350 degrees for 20 minutes, or until golden brown. Remove from oven and cool for 2 hours.
(I was out of pecans, so I skipped them)
As you can see, you can barely tell that it’s baked. I think it needed baked longer. 😖
Layer 2: Blend cream cheese and powdered sugar together (blend cream cheese by itself first, making sure it’s creamy, and slowly add powdered sugar until it’s smooth). Add one cup of Cool Whip, mix. Add enough red food coloring and mix until the pink is dark enough for the first layer, then spread evenly over cooled crust:
Layer 3: Mix milk, instant pudding, and one cup of Cool Whip until smooth. Add in just a little bit of red food coloring for a lighter pink than the first layer. Spread over the second layer:
Serve right away, or cool a bit to make slicing and serving easier.
Here is the finished product!