Description
This Pumpkin Lasagna Dessert is a delightful no-bake layered treat perfect for fall. Featuring a crushed Oreo cookie crust, creamy pumpkin-flavored pudding, and cool whip layers topped with white chocolate shavings, it comes together quickly and serves a crowd of 18.
Ingredients
Crust
- 2 rows Golden Oreos
- 2 rows Pumpkin Oreos (or crushed Gingersnaps)
- 8 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 cup powdered sugar
- 16-ounce container Cool Whip, divided (or use whipped cream)
- 2 (3.4-ounce) packages instant pumpkin pudding mix
- 3 cups milk
Topping
- White chocolate bar (for white chocolate curls)
Instructions
- Prepare the Crust: Begin by crushing your Oreos. For a very fine mixture, place the Oreos in a food processor or put them in a Ziploc bag and crush with a rolling pin. Combine the crushed Oreos with the melted butter until fully incorporated.
- Form the Crust: Press the Oreo and butter mixture evenly into the bottom of a 9×13-inch pan, covering the entire bottom. This will serve as the base layer of your pumpkin lasagna dessert.
- Make the Cream Cheese Layer: In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, and half of the Cool Whip. Mix thoroughly until smooth and creamy. Spread this mixture evenly over the Oreo crust layer.
- Prepare the Pumpkin Pudding Layer: In another bowl, whisk together the instant pumpkin pudding mix and the milk until the pudding thickens, about 2 minutes. Pour this pumpkin pudding layer evenly over the cream cheese layer. Place the pan in the refrigerator for at least 5 minutes to set.
- Add the Top Layer: Spread the remaining Cool Whip over the pumpkin pudding layer. Garnish the top with white chocolate shavings made by scraping curls from a white chocolate bar or vanilla candy coating.
- Chill and Serve: Refrigerate the entire dessert for at least 1 hour before serving to allow all layers to set and the flavors to meld. Enjoy your delicious pumpkin lasagna dessert!
Notes
- You can substitute pumpkin Oreos with crushed gingersnaps for a spicier crust variant.
- For a lighter topping, homemade whipped cream can replace Cool Whip.
- Ensure the cream cheese and butter are softened for easier mixing and smoother texture.
- White chocolate curls add a beautiful, decorative finish and extra sweetness.
- Refrigerate at least 1 hour but overnight works well for firmer layers and better flavor development.
- Use a food processor for the quickest and most even Oreo crumb crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
