Description

This Pumpkin Lasagna Dessert is a delightful no-bake layered treat perfect for fall gatherings or holiday celebrations. Featuring a nutty shortbread crust, a creamy cheesecake layer, a spiced pumpkin pudding filling, and a fluffy whipped cream topping, this dessert combines rich flavors and textures into a beautiful 9×13-inch dish, serving up to 18 people.

Ingredients

Nutty Shortbread Crust

6 tablespoons granulated sugar
1 cup unsalted butter (melted)
2 cups all-purpose flour
2 cups walnuts or pecans (chopped)

Cheesecake Layer

2 (8 oz) cream cheese
1 1/2 cups powdered sugar
2 cups cool whip or whipped cream

Pumpkin Pudding Layer

3 (3.4 oz) Jell-O Instant Cheesecake mix (or Vanilla Pudding & Pie Filling)
2 cups almond milk (or 2 1/2 cups milk)
1 (15 oz) can pumpkin puree
1 teaspoon cinnamon
2 cups cool whip or whipped cream

Whipped Cream Layer & Topping

4 cups cool whip (or whipped cream)
1/2 cup white chocolate (grated or curls)
1 cup walnuts or pecans (roughly chopped)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
Prepare Baking Dish: Spray a 9×13 inch baking dish with cooking spray to ensure the dessert doesn’t stick.
Make Nutty Shortbread Crust: Melt the butter in the microwave or on the stovetop, then mix it with sugar, flour, and chopped nuts until fully combined. Press this mixture evenly into the bottom of the prepared baking dish.
Bake Crust: Bake the crust in the preheated oven for about 20 minutes until golden. Remove and allow it to cool completely before assembling the layers.
Prepare Cheesecake Layer: Using a mixer, beat the cream cheese and powdered sugar together until smooth. Fold in 2 cups of cool whip or whipped cream and mix well. Spread this cheesecake mixture evenly on top of the cooled crust.
Make Pumpkin Pudding Layer: In a large bowl, combine the milk and instant pudding mixes, whisking well. Add pumpkin puree and cinnamon, then mix thoroughly. Gently fold in 2 cups of cool whip or whipped cream. Spread this pumpkin pudding layer evenly over the cheesecake layer.
Add Whipped Cream Layer: Evenly spread 4 cups of cool whip or whipped cream over the pumpkin pudding layer to create a light, fluffy topping.
Garnish: Sprinkle the chopped nuts and grated or curled white chocolate across the whipped cream layer for added texture and decoration.
Chill Before Serving: Refrigerate the assembled dessert for at least 2 hours, or until fully set. Cut into squares and serve cold.

Notes

If you prefer a dairy-free version, substitute dairy ingredients with plant-based alternatives.
For a richer flavor, roast the chopped nuts before adding them to the crust and as topping.
This dessert is best served chilled and should be refrigerated until ready to serve.
You can replace Jell-O Instant Cheesecake mix with vanilla pudding & pie filling if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American