Pumpkin Lasagna Dessert
Creamy, Delicious Pumpkin Dessert with Layers of Gingersnap Cookies, Vanilla Pudding and Pumpkin! You Won't Be Able to Stop with One Bite!
Servings: 12 servings
- 1 c. crushed gingersnap cookies
- 1/2 c. butter melted
- 1 c. finely chopped pecans + pecans for topping
- 1 8 oz package cream cheese
- 3/4 c. powdered sugar
- 1 c. canned pumpkin
- 1/2 c. brown sugar
- 2 tsp pumpkin spice
- 1 16 oz container Cool Whip
- 1 1/2 c. milk
- 2 3.4 oz packages instant vanilla pudding
Preheat 350 oven to 350 degrees.
Combine crushed gingersnaps, butter and pecans in a mixing bowl. Press mixture into the bottom of a 9x13 inch pan. Bake at 350 degrees for 15 minutes. Set aside to cool.
In a different mixing bowl combine cream cheese, powdered sugar, pumpkin, brown sugar, pumpkin spice and 1 1/2 c. Cool Whip.
Layer mixture on cooled crust.
Combine milk and vanilla pudding mix until pudding forms. Spread mixture on top of cream cheese layer.
Top with remaining Cool Whip and pecans.
Calories: 591kcal | Carbohydrates: 70g | Protein: 6g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 375mg | Potassium: 311mg | Fiber: 3g | Sugar: 50g | Vitamin A: 3695IU | Vitamin C: 1.1mg | Calcium: 139mg | Iron: 2.2mg