Pumpkin Lasagna Dessert Layers (Printable Version)
No-bake pumpkin layers with cream cheese, vanilla crust, and whipped topping. A rich, creamy autumn delight chilled to perfection.
# Ingredients:
→ Crust
01 -
240 g vanilla wafer crumbs
02 -
2 tsp pumpkin pie spice
03 -
85 g salted butter, melted
→ Cream Cheese Layer
04 -
450 g cream cheese, softened
05 -
100 g dark brown sugar, firmly packed
06 -
240 ml sour cream
07 -
225 g Cool Whip, thawed and divided
→ Pumpkin Layer
08 -
450 g canned pumpkin puree
09 -
240 ml whole milk
10 -
96 g instant French vanilla pudding mix
→ Garnish
11 -
White chocolate curls
12 -
Pumpkin pie spice (optional)
13 -
Fall sprinkles (optional)
# Steps:
01 -
Combine vanilla wafer crumbs and pumpkin pie spice in a bowl. Add melted salted butter and mix until fully coated. Press mixture evenly into a greased 23x33 cm baking dish. Refrigerate while preparing remaining layers.
02 -
Beat softened cream cheese and dark brown sugar until light and fluffy, approximately 5 minutes. Blend in sour cream until smooth. Fold in half of the Cool Whip gently. Spread evenly over chilled crust. Return to refrigerator.
03 -
Whisk canned pumpkin puree, whole milk, and instant vanilla pudding mix until smooth and creamy. Pour mixture gently over cream cheese layer and level with an offset spatula.
04 -
Spoon remaining Cool Whip in dollops over pumpkin layer. Smooth evenly with a clean spatula. Cover and refrigerate for at least 5 hours or overnight to allow set.
05 -
Decorate with white chocolate curls, and optionally dust with pumpkin pie spice and fall sprinkles. Slice and serve chilled for best taste and texture.
# Notes:
01 -
Ensure cream cheese is fully softened for a smooth consistency. Use an offset spatula for even layers. Prepare the dessert ahead and refrigerate overnight for optimal flavor melding.