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Irresistible Pumpkin Lush

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A heavenly layered no-bake dessert combining creamy pumpkin filling and cheesecake, perfect for fall festivities.

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounces Cool Whip (divided)
  • 2 cups whole milk
  • 1 (15 ounce) can pumpkin puree
  • 2 (4 ounce) packets vanilla pudding mix
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped pecans (optional)
  • 2 tablespoons graham cracker crumbs (optional)
  • 1/2 cup caramel sauce (optional)

Instructions

  1. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand.
  2. Press the crust mixture into a 9″x13″ dish and refrigerate for 15-20 minutes.
  3. Beat the softened cream cheese and powdered sugar together until smooth; fold in 4 ounces of Cool Whip.
  4. Spread the cheesecake mixture over the chilled crust.
  5. Whisk together the milk, pumpkin puree, pudding mixes, cinnamon, ginger, and nutmeg. Fold in the remaining Cool Whip.
  6. Spread the pumpkin mixture over the cheesecake layer.
  7. Add the remaining Cool Whip on top and garnish if desired.
  8. Chill in the refrigerator for at least 4 hours before serving.

Notes

For best flavor, prepare a day in advance and store leftovers in an airtight container for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-lush/

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