Description
Pumpkin Lush Dessert is a no-bake layered treat with a graham cracker crust, creamy pumpkin cheesecake layer, vanilla pudding, and whipped topping—perfect for fall gatherings or Thanksgiving.
Ingredients
- 2 cups graham cracker crumbs or crushed gingersnap cookies
- 1/2 cup melted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 16 oz whipped topping (such as Cool Whip), divided
- Optional: chopped pecans, cinnamon, or crushed cookies for topping
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch dish to form a crust. Chill in the fridge while you prepare the layers.
- In a large bowl, beat softened cream cheese with powdered sugar until smooth.
- Mix in pumpkin puree and pumpkin pie spice until fully combined. Fold in 1/3 of the whipped topping. Spread this pumpkin layer over the crust.
- In a separate bowl, whisk together instant vanilla pudding mix and cold milk until thickened. Spread over the pumpkin layer.
- Top the entire dessert with the remaining whipped topping.
- Chill for at least 4 hours, or overnight, to let the layers set.
- Just before serving, garnish with chopped pecans, crushed cookies, or a dusting of cinnamon if desired.
Notes
- Chill overnight for best texture and flavor.
- Use gingersnap cookies in the crust for extra spice.
- Stabilized homemade whipped cream can be used instead of Cool Whip.
- For a nut-free version, omit chopped pecans.
- Not suitable for freezing due to texture changes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15th of recipe)
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
