Pumpkin Lasagna Dessert (Print Version)
# Ingredients:
01 -
2 cups vanilla wafer crumbs.
02 -
2 teaspoons pumpkin pie spice.
03 -
6 tablespoons salted butter, melted.
04 -
16 ounces (2 packages) cream cheese, softened.
05 -
1/2 cup dark brown sugar, firmly packed.
06 -
1 cup sour cream.
07 -
16 ounces Cool Whip, thawed, divided.
08 -
2 cups canned pumpkin puree.
09 -
1 cup whole milk.
10 -
3.4 ounce box instant French vanilla pudding.
11 -
White chocolate curls, for serving.
12 -
Pumpkin pie spice, optional garnish.
13 -
Fall sprinkles, optional garnish.
# Instructions:
01 -
Whisk together the vanilla wafer crumbs and pumpkin pie spice until well blended. Pour in the melted butter and mix. Press the mixture into a greased 9×13 inch baking dish and place in the refrigerator to chill.
02 -
In a large mixing bowl, use a stand mixer or hand mixer to beat together the cream cheese and dark brown sugar until light and fluffy, about 5 minutes.
03 -
Mix in the sour cream until well blended. Fold in 2 cups of the Cool Whip, just until combined.
04 -
Pour into the 9×13 inch baking dish and spread evenly over the crust with an offset spatula. Place the pan back in the refrigerator.
05 -
In a medium mixing bowl, whisk together the pumpkin puree, whole milk, and French vanilla pudding mix until smooth and creamy.
06 -
Remove the pan from the refrigerator and gently pour the pumpkin layer on top of the cream cheese layer. Use an offset spatula to gently even the layer out.
07 -
Gently scoop the remaining Cool Whip, in dollops, on top of the pumpkin layer and even it out with a clean, offset spatula.
08 -
Cover with plastic wrap and place pan in the refrigerator again for 5 hours, preferably overnight, to set completely.
09 -
Garnish with white chocolate curls and optional very light dusting of pumpkin pie spice and fall sprinkles. Slice and serve cold.