Layered Pumpkin Dessert

21  Ratings
  • 20 min prep
  • 5 hr total
  • Makes 24 servings, 1 piece (84 g) each.


Layered Pumpkin Dessert Recipe

Ingredients

  • 13 Christie Pantry Ginger Cookies, finely crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 2 pkg. (250 g each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1-1/2 cups canned pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 2 pkg. (4-serving size each) vanilla instant pudding mix
  • 2 cups cold milk
  • 3 cups thawed Cool Whip Whipped Topping, divided
  • 1/2 cup chopped pecans, toasted

Instructions

  • Heat  oven to 350°F.
  • Mix  cookie crumbs and butter; press onto bottom of 13x9-inch pan; bake 10 min.
  • Meanwhile,  beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over baked crust; bake 30 min. or until centre is almost set. Cool 1 hour.
  • Beat  pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spread over dessert; cover with remaining Cool Whip.
  • Refrigerate  3 hours or until firm. Sprinkle with nuts just before serving.

Recipe Tips

Make AheadDessert can be refrigerated up to 2 days before serving.

Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions.

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Nutrition Information

Makes 24 servings, 1 piece (84 g) each.

Nutrition per serving:

  • Calories 220 
  • Total fat 14 g
  • Saturated fat 8 g
  • Cholesterol 50 mg
  • Sodium 260 mg
  • Carbohydrate 22 g
  • Dietary fibre 1 g
  • Sugars 15 g
  • Protein 4 g
  • Vitamin A 35 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 4 %DV

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