Pumpkin Layer Cake 2

Layered Pumpkin Dessert Bars

This striated dessert kicks off with a gingery crust, followed by a pumpkin layer seasoned with autumnal spices, vanilla pudding, frozen whipped topping, and a crunchy garnish of toasted pecans. If you’re a pumpkin lover, then this light and refreshing dessert needs to be added to your collection— STAT.

AuthorMackieDifficultyIntermediate

 1 ⅓ cups Gingersnaps (finely crushed)
 ¼ cup Butter (melted)
 16 oz Cream Cheese (softened)
 ½ cup Sugar
 1 ½ cups Canned Pumpkin
 ½ tsp Cinnamon
 ¼ tsp Nutmeg
 2 Eggs
 2 pinches Packages Instant Vanilla Pudding (3.4 oz)
 2 cups Milk (cold)
 16 oz Frozen Whipped Topping (thawed & divided)
 ½ cup Chopped Pecans (toasted)

1

Preheat the oven to 350 degrees.

2

Combine cookie crumbs and butter. Press into the bottom of a 9 by 13-inch pan and bake for 10 minutes.

3

In a large bowl, beat the cream cheese and sugar until well blended. Add the pumpkin and spices, then the eggs, one at a time. Beat until well combined, then pour onto the crust.

4

Bake 30 minutes or until the center is almost set. Allow to cool 1 hour.

5

Beat together the pudding and milk for 2 minutes, then fold in 1 cup of whipped topping. Spread over cooled dessert. Top with remaining whipped topping and refrigerate for 3 hours or until firm. Sprinkle with pecans and serve.

Ingredients

 1 ⅓ cups Gingersnaps (finely crushed)
 ¼ cup Butter (melted)
 16 oz Cream Cheese (softened)
 ½ cup Sugar
 1 ½ cups Canned Pumpkin
 ½ tsp Cinnamon
 ¼ tsp Nutmeg
 2 Eggs
 2 pinches Packages Instant Vanilla Pudding (3.4 oz)
 2 cups Milk (cold)
 16 oz Frozen Whipped Topping (thawed & divided)
 ½ cup Chopped Pecans (toasted)

Directions

1

Preheat the oven to 350 degrees.

2

Combine cookie crumbs and butter. Press into the bottom of a 9 by 13-inch pan and bake for 10 minutes.

3

In a large bowl, beat the cream cheese and sugar until well blended. Add the pumpkin and spices, then the eggs, one at a time. Beat until well combined, then pour onto the crust.

4

Bake 30 minutes or until the center is almost set. Allow to cool 1 hour.

5

Beat together the pudding and milk for 2 minutes, then fold in 1 cup of whipped topping. Spread over cooled dessert. Top with remaining whipped topping and refrigerate for 3 hours or until firm. Sprinkle with pecans and serve.

Layered Pumpkin Dessert Bars

Thanks to Kraft Recipes for the recipe!

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