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!
33.4 oz.Jell-O Instant Cheesecake or Vanilla Pudding & Pie Filling
2 cupsalmond milk or 2-½ cups milk
115 oz.can Pumpkin puree
1 teaspooncinnamon
2cupscool whip or whipped cream
Top Layer
4cupscool whip or whipped cream
1cupwhite chocolateroughly chopped
1cupwalnuts or pecansroughly 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.