You'll love this creamy dessert lasagna: a graham cracker crust with layers of cream cheese, Cool Whip, and pumpkin make an irresistible treat.
- 1 ½ cups graham cracker crumbs and some extra crumbs for garnish if desired
- ½ cup pecans chopped and divided (pecans can be left out if you desire)
- 3 tablespoons sugar
- 6 tablespoons butter melted
- 1 cup whipping cream chilled
- 16 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 15 ounces pumpkin puree
- 2 tablespoons brown sugar
- 1 ¾ teaspoons pumpkin pie spice divided
- 8 ounces Cool Whip
- cinnamon optional garnish
For the Crust Layer
In a medium bowl mix together the graham cracker crumbs, crushed pecans, sugar, ¼ teaspoon of pumpkin pie spice and melted butter.
Press the mixture into an 8x8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
For the Cream Cheese Layer
In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps. Set aside.
In a chilled medium mixing bowl place, the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.
Set the other half of the mixture aside.
Place the 8x8 dish in the refrigerator while preparing the next step.
For the Pumpkin Layer
In the bowl with the remaining cream cheese/whipping cream mixture add the pumpkin puree, brown sugar and the remaining 1½ teaspoons of pumpkin pie spice. Gently fold together until combined and solid in color.
Spoon the mixture on top of layer three in the 8x8 dish.
For the Cool Whip Layer
Spread the Cool Whip on top of the 8x8 dish as the last layer.
Garnish with remaining ¼ cup chopped pecans and dusting of cinnamon if desired
Chill at least one hour before serving.
TIP: It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.
TIP: Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.
Calories: 366kcalCarbohydrates: 36gProtein: 3gFat: 24gSaturated Fat: 12gCholesterol: 61mgSodium: 197mgPotassium: 96mgFiber: 1gSugar: 24gVitamin A: 687IUVitamin C: 1mgCalcium: 67mgIron: 1mg