Lines and lines of luscious luxury! That’s the beauty of the Pumpkin Dessert Lasagna! A sandwich cookie crust topped with creamy, warming, autumn-loving pumpkin pudding and a tangy cream cheese filling. The beautiful, inviting stripes of scrumptious sweetness will make you feel the magic of fall even in the depths of winter or in the heat of summer! Pumpkin Dessert Lasagna might not be lasagna in the traditional sense, but it packs a powerful flavor all the same!
Ingredients
- 30 golden sandwich cookies
- 30 pumpkin sandwich cookies or crushed gingersnaps
- 8 tablespoons unsalted butter, melted, plus 1/2 cup butter, softened, divided
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (16-ounce) container imitation whipped topping, divided
- 2 (3.4-ounce) packages instant pumpkin pudding mix
- 3 cups milk
- white chocolate, optional, to taste, for shavings and curls
Directions
Step 1 –In a food processor, add the golden sandwich cookies and the pumpkin sandwich cookies and pulse until it is a very fine mixture.
Step 2 –Transfer the cookie crumbs to a resealable plastic bag.
Step 3 –Add 8 tablespoons of the melted butter to the cookie crumbs and mix until it is well-combined.
Step 4 –Press the cookie crumb mixture into the bottom of a 9×13-inch pan, spreading it out so the entire bottom is covered.
Step 5 –In a medium bowl, add the cream cheese, the remaining softened butter, the powdered sugar, and 1/2 of the imitation whipped topping and mix well to combine.
Step 6 –Pour the cream cheese mixture over the cookie crumb crust in the pan.
Step 7 –In a bowl, add the pudding mix and the milk and whisk until the pudding thickens.
Step 8 –Pour the pudding over the cream cheese layer.
Step 9 –Refrigerate the pan for at least 5 minutes.
Step 10 –Top the dessert lasagna with the remaining whipped topping and the white chocolate shavings or curls.
Step 11 –Refrigerate the lasagna for 1 hour.
Step 12 –Serve.
