Easy No-Bake Pumpkin Lasagna Layered Dessert
This irresistible Easy No-Bake Pumpkin Lasagna Layered Dessert features multiple layers of creamy, spiced goodness.
Servings 8 servings
Calories 496kcal
Ingredients
Crust
- 1 cup all purpose flour
- ½ cup unsalted butter, softened
- ½ cup toasted walnuts (or pecans), chopped
Cheesecake
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup frozen whipped topping, thawed
Pumpkin Pudding
- 2 ½ cups whole milk
- 3 small packages vanilla instant pudding mix
- 15 ounces canned pumpkin puree
- 1 teaspoon ground cinnamon
Garnish
- 1 cup frozen whipped topping, thawed such as Cool Whip
- ¼ cup toasted walnuts (or pecans), chopped
Instructions
- Preheat the oven to 350°F and spray an 8×8 inch baking dish.
- Mix the flour, butter, and ½ cup of walnuts. Press this mixture into the prepared baking dish and bake for 15 minutes. Remove from the oven and let it cool completely.
- Mix the cream cheese and powdered sugar until light and fluffy. Add 1 cup of whipped topping and spread over the cooled crust. Place in the fridge while you prepare the pumpkin mixture.
- Mix the milk and vanilla instant pudding mix. Add the pumpkin puree and cinnamon, and mix until smooth. Spread this over the cheesecake layer. Spread the remaining 1 cup of whipped topping over the pumpkin layer and sprinkle with chopped walnuts. Set in the fridge for at least 4 hours before serving.
Notes
If you prefer homemade whipped cream, whip 1½ cups of heavy cream with 2–3 tablespoons of powdered sugar until stiff peaks form.
Nutrition
Calories: 496kcal | Carbohydrates: 43g | Protein: 9g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 242mg | Potassium: 350mg | Fiber: 3g | Sugar: 26g | Vitamin A: 9148IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 2mg