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.
Preheat the oven to 350 degrees.
Combine cookie crumbs and butter. Press into the bottom of a 9 by 13-inch pan and bake for 10 minutes.
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.
Bake 30 minutes or until the center is almost set. Allow to cool 1 hour.
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
Directions
Preheat the oven to 350 degrees.
Combine cookie crumbs and butter. Press into the bottom of a 9 by 13-inch pan and bake for 10 minutes.
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.
Bake 30 minutes or until the center is almost set. Allow to cool 1 hour.
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.
Thanks to Kraft Recipes for the recipe!
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