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!
Ingredients
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 @ cookinglifetothefullest.com
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