Pumpkin Lasagna Dessert

Pumpkin Lasagna Dessert is knockin’ on Thanksgiving’s door big-time!   Creamy, dreamy layers of puddings, cheesecake and whipped cream sinfully and deliciously layered on top of a crunchy pecan crust.

End your family Thanksgiving meal on a sweet note with this Pumpkin Lasagna Dessert!

There’s enough for 12 to 16 servings depending on how big your servings are and when I said this was sinfully delicious in the first paragraph, I was not kidding, one little bit!

You can leave the pecans out if you want.  I like them for the crunchiness.  I wanted to add some toffee on top, but the hubs was like umm…no!  But I did add some white chocolate bits, but you can modify to your own liking.

He likes it when I ask his opinion and he does have a lot of good ideas, but sometimes he thinks his ideas are all the best, which a lot of them are, except “Houston!”, we have a slight problem.

He’s a total dessert snob!  UGH!!  He always turns his nose up when I suggest I’m going to make something with peppermint, banana, lemon, apple, walnuts, marshmallows, or with Whoppers and that’s just the tip of the iceberg.   I have to mix it up honey!

Anyways, I knew he would give his stamp of approval for this dessert.  He loves pumpkin and whipped cream and everything else in this luscious pan, so it was a win-win at the homestead for sure!

This a dessert you can make a day or two ahead of time. In fact, preparing it and letting it set in overnight in the fridge and serving it the next day is the best.  It does need to set up at least 2 hours.

If you want the chocolate version of this, go here!

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Pumpkin Lasagna Dessert

Pumpkin Lasagna Dessert is knockin' on Thanksgiving's door big-time!   Creamy, dreamy layers of puddings, cheesecake and whipped cream sinfully and deliciously layered on top of a crunchy pecan crust. Perfect for your family feast!

Author: Kim Lange

Ingredients

Pecan Crust

• 3 tbsp granulated sugar
• 1/2 cup unsalted butter melted
• 1 cup all-purpose flour
• 1 cup pecans chopped

Cream Cheese Layer

• 8 oz cream cheese
• 2/3 cup powdered sugar
• 1 cup cool whip or whipped cream

Vanilla pudding Layer

• 1 - 5.1 oz. Instant Vanilla Pudding & Pie Filling
• 2 cups almond milk or milk

Pumpkin Pudding Layer

• 1 3.4 oz. Jell-O Instant Pumpkin Spice Pudding & Pie Filling
• 1 3.4 oz. Jell-O Instant Vanilla Pudding & Pie Filling
• 3 cups almond milk or milk

Top Layer

• 2 cups cool whip or whipped cream
• 1/2 cup or 3 oz. white chocolate shavings or white chips chopped up
• 1/2 cup pecans chopped

Instructions

1. Preheat oven to 350 F degrees.
2. Spray a 9x13 inch baking dish with cooking spray.

Pecan Crust

1. Melt butter in microwave or on stove, then mix in all the rest of the crust ingredients and press the mixture into the prepared baking dish.
2. Bake it for about 20 minutes. Let cool.

Cream Cheese Layer

1. Using a mixer, add the cream cheese, powdered sugar and the cup of whipped cream. Mix well until light and fluffy. Spread on top of pecan crust layer.

Vanilla pudding Layer:

1. Using a mixer, mix the vanilla pudding and 2 cups of milk together, layer on top of the cream cheese layer. Put in fridge to make next layer.

Pumpkin Pudding Layer

1. Using a mixer, mix the pumpkin spice pudding, vanilla pudding and 3 cups of milk. Take the 9x13 pan out of the fridge and pour the pudding on top of the vanilla pudding.

Top Layer

1. Spread the whipped cream on top of pumpkin pudding layer. Add chopped pecan nuts and white chocolate bits on top
2. Refrigerate for a couple hours until it sets before serving.