Layered Pumpkin Lasagna Dessert

I just made this recipe but used a 13 by 9 by upping the ingredients 50%. I found pumpkin spice pudding and used that as a substitute also. I substituted the crust with crushed pecan sandies cookies, pecans, and butter. Baked the crust until golden at 375 for 15 min. I followed the recipe the rest of the way and it was a smash success. I won’t get to try the final version till Thanksgiving Day but the initial tastes tests say this is going to be wonderful. It was DELICIOUS!!! Great holiday dessert!

    Crust layer
  • 1½ cups flour
  • ½ cup butter, softened
  • ¾ cup pecans, chopped

    Cream cheese layer
  • 8 ounce package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip, thawed

    Pumpkin layer
  • 2½ cups milk
  • 3 small packages white chocolate instant pudding
  • 1 (15 ounce) can pumpkin pie filling
  • 1 cup Cool Whip, thawed
  • 1 teaspoon pumpkin pie spice

    Whipped cream topping
  • 1 cup Cool Whip thawed
  • ½ cup pecans, chopped

Get the full recipe and ingredients here >> Layered Pumpkin Lasagna Dessert @


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