Layered Pumpkin Dessert with Caramel and Heath (Print version)

A no-bake layered pumpkin dessert with cream cheese, pumpkin pudding, caramel, and crunchy Heath toffee bits. Perfect for fall potlucks.

# Ingredients:

For the crust

01 - 1 1/2 cups (170 g) graham cracker crumbs
02 - 1/3 cup (75 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar

For the cream cheese layer

04 - 8 oz (225 g) cream cheese, softened
05 - 1 cup (120 g) powdered sugar
06 - Half of an 8 oz (225 g) container frozen whipped topping, thawed

For the pumpkin layer

07 - 1 can (15 oz / 425 g) 100% pure pumpkin puree
08 - 1 box (3.4 oz / 96 g) instant vanilla pudding mix
09 - 1 cup (240 ml) cold whole milk
10 - 1 teaspoon pumpkin pie spice
11 - Remaining half of the 8 oz container frozen whipped topping, thawed

For the topping

12 - 1/2 cup (120 ml) thick caramel sauce
13 - 1/2 cup (85 g) Heath toffee bits

# Instructions:

01 - Stir graham cracker crumbs with melted butter and sugar until the mixture looks like wet sand. Press it firmly into the bottom of a 9x13 inch baking dish using the flat bottom of a measuring cup. Refrigerate while you prepare the layers.
02 - Beat the softened cream cheese with powdered sugar in a large bowl until completely smooth. Fold in half of the whipped topping until no streaks remain. Spread this mixture evenly over the chilled crust.
03 - Whisk the instant pudding mix with cold milk for about 2 minutes until thickened. Stir in the pumpkin puree and pumpkin pie spice. Fold in the remaining whipped topping until the mixture is uniform and light.
04 - Spread the pumpkin mixture over the cream cheese layer, smoothing the top with an offset spatula. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight so the pudding sets and the layers firm up.
05 - Just before serving, drizzle the caramel sauce over the top and scatter the Heath toffee bits evenly. For clean slices, run a sharp knife under hot water and wipe it dry between cuts. Serve chilled.

# Good to know:

01 - Keep refrigerated until ready to serve.
02 - Best eaten within 3 days of assembly.

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