Pumpkin Lush Dessert
This Pumpkin Lush Dessert is a perfect no-bake fall treat with a graham cracker crust, creamy, luscious pumpkin layers, and whipped cream on top.
Servings: 12 servings
Ingredients
- 1 ½ cups crushed cinnamon graham crackers
- 6 tablespoons butter melted
- 1 (8oz.) block cream cheese, softened
- 1 cup powdered sugar
- 2 (8oz.) containers whipped topping
- 12 ounces evaporated milk
- 15 ounce pumpkin puree
- 1 (5.1oz.) instant vanilla pudding
- 1 teaspoon pumpkin pie spice
Instructions
Prepare the Cookie Crust
- In a bowl combine the crushed graham crackers and melted butter.
- Press the graham crackers into the bottom of a 9x9 pan.
Prepare the Fillings
- In a medium mixing bowl combine the softened cream cheese and powdered sugar using an electric mixer. Fold in one container of Cool Whip.
- In a separate medium mixing bowl, combine evaporated milk, pumpkin puree, instant pudding and pumpkin pie spice using an electric mixer.
Assemble the Layers
- Spread the cream cheese mixture onto the crust carefully without breaking it up.
- Spread the pumpkin mixture over the cream cheese mixture.
- Top with the remaining whipped topping.
Chill and Serve
- Refrigerate for 4 hours before serving. You can also freeze this, just let it thaw for 30 minutes before serving.
- Garnish with some crushed graham crackers and cinnamon.
- Slice and serve!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Can also be frozen for up to 4 months in an airtight container. Thaw out overnight in fridge before consuming.
