Pumpkin Lasagna Dessert
Creamy, dreamy layers of cheesecake pudding, light and fluffy pumpkin mousse and whipped cream sinfully and deliciously atop a superb nutty shortbread crust. Perfect for your family feast!
Servings: 18 Servings
Calories:
Ingredients
Nutty Shortbread Crust
- 6 tablespoons granulated sugar
- 1 cup unsalted butter melted
- 2 cups all-purpose flour
- 2 cups walnuts or pecans chopped
Cream Cheese Layer
- 2 8 oz cream cheese
- 1 ½ cups powdered sugar
- 2 cups cool whip or whipped cream
Pumpkin Pudding Layer
- 3 3.4 oz. Jell-O Instant Cheesecake or Vanilla Pudding & Pie Filling
- 2 cups almond milk or 2-1/2 cups milk
- 1 15 oz. can Pumpkin puree
- 1 teaspoon cinnamon
- 2 cups cool whip or whipped cream
Top Layer
- 4 cups cool whip or whipped cream
- ½ cup white chocolate grated or curls
- 1 cup walnuts or pecans roughly chopped
Instructions
- Preheat oven to 350 F degrees.
- Spray a 9x13 inch baking dish with cooking spray.
Nutty Shortbread Crust
- 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.
- Bake it for about 20 minutes. Let cool.
Cheesecake Layer
- Using a mixer, beat the the cream cheese and powdered sugar together and then add the whipped cream and mix well. Spread evenly on top of cooled crust.
Pumpkin Pudding Layer
- In a large bowl, mix milk, pudding mixes together. Add in the, pumpkin and cinnamon, mix well. Fold in the whipped cream and spread on top of Cheesecake Layer evenly.
Whipped Cream Layer
- Spread the whipped cream on top of pumpkin pudding layer. Add chopped nuts and chopped white chocolate on top
- Refrigerate for 3 hours until it sets before serving.
Notes
For a 9x9 pan, divide the recipe in half for a smaller crowd.