Layered Pumpkin Dessert

61  Ratings
  • 20 min prep
  • 5 hr total
  • Makes 16 servings.


Layered Pumpkin Dessert Recipe

Ingredients

  • 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
  • 1/4 cup butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1-1/2 cups canned pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
  • 2 cups cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1/2 cup chopped pecans, toasted

Instructions

  • Heat  oven to 350°F.
  • Mix  cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
  • Bake  30 min. or until center is almost set. Cool 1 hour.
  • Beat  pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
  • Refrigerate  3 hours or until firm. Sprinkle with nuts before serving.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

Make AheadDessert can be refrigerated up to 2 days before serving.

127640

Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 330 
    • Total fat 20 g
    • Saturated fat 11 g
    • Cholesterol 75 mg
    • Sodium 410 mg
    • Carbohydrate 35 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 80 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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