2 8-ounce packages cream cheese, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
2 3.4-ounce packages Pumpkin Spice Pudding Mix
3/4 teaspoon pumpkin pie spice
1 1/2 cups 2% or whole milk
1 12-ounce container frozen whipped topping, thawed
2 cups Campfire® Mini White Marshmallows
1 cup candied pecans, chopped
additional whipped topping and candied pecans for garnish
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides of the bowl and add in powdered sugar and vanilla and beat an additional 3 minutes.
In a large bowl, whisk together the dry pudding mixes, pumpkin pie spice and milk. Allow pudding to set up for a few minutes. It will be very thick and not the consistency of regular pudding.
Add the pudding to the cream cheese mixture and beat until fully incorporated. Be sure to scrape down the sides of the bowl to incorporate all of the cream cheese.
Fold in whipped topping until completely incorporated. Fold in the marshmallows.
Cover and refrigerate for at least 2 hours.
Just before serving, fold in candied pecans. Serve topped with additional whipped topping and candied pecans.
Recipe by: My Baking Addiction
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Pumpkin pie spice
Candied pecans, chopped
