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Dessert for 12

Pumpkin Lasagna Dessert

Gingersnap crumbs, cream cheese, pumpkin pudding, and whipped topping form chilled layers in this creamy dessert.

$1.33per serving $
415 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetDessertsCold-weather comfortFall

Ingredients

  • 2 cups ginger snaps crumbs
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 8 oz cream cheese
  • 2 tbsp cold whole milk
  • 1/4 cup granulated sugar
  • 1 1/2 cups cool whip
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup cold whole milk
  • 1 cup cold heavy whipping cream
  • 2 packs jell-o vanilla instant pudding
  • 2 tsp pumpkin pie spice
  • 2 cups cool whip
  • 1 cups ginger snaps

Steps

  1. Melt the butter and stir it with the gingersnap crumbs and one-quarter cup sugar.
  2. Press the crumb mixture into a 9-by-13-inch dish and chill it for 20 minutes.
  3. Beat the cream cheese with two tablespoons milk and one-quarter cup sugar, then fold in one and one-half cups whipped topping.
  4. Spread the cream cheese mixture over the chilled crust.
  5. Whisk the pumpkin, three-quarter cup milk, cream, pudding mix, and pumpkin spice until thick.
  6. Spread the pumpkin mixture over the cream cheese layer and cover it with the remaining whipped topping.
  7. Top with the remaining gingersnaps and chill for 6 hours.

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