NO-BAKE PUMPKIN LUSH DESSERT

This 5-star dessert is going to be your new go-to Fall dessert.  A cinnamon graham cracker crust is topped with a creamy layer, then covered with a luscious pumpkin layer, and finally topped with whipped cream.  This is a no-bake concoction and perfect throughout the holidays.

YIELD: 12 servings
PREP TIME:  30 minutes
CHILL TIME:  4 hours

INGREDIENTS

• 1-½  cups crushed cinnamon graham crackers *
• 6  tablespoons butter – melted
• 1  8 ounce block cream cheese – softened
• 1  cup powdered sugar
• 2  8 ounce containers whipped topping
• 1  12 ounce can evaporated milk
• 1  15 ounce can pumpkin puree  (not the pumpkin pie mix!)
• 1  5.1 ounce box instant vanilla pudding *
• 1  teaspoon pumpkin pie spice

INSTRUCTIONS

1. In a bowl, combine the crushed graham crackers and melted butter.
2. Press the graham crackers into the bottom of a 9×9 pan.  Press firmly but not too hard—otherwise can’t cut through when serving. Refrigerate while preparing next layer.
3. In a medium mixing bowl, combine the softened cream cheese and powdered sugar with an electric mixer.
4. Fold in one container of whipped topping.
5. Spread the cream cheese mixture onto the crust carefully.  Chill again while mixing up the next layer.
6. In a medium mixing bowl using an electric mixer, combine the evaporated milk, pumpkin puree, instant pudding and pumpkin pie spice.
7. Spread the pumpkin mixture over the cream cheese layer.  If pumpkin layer is too soft, refrigerate again until it firms up a little.
8. Then top with the other container of whipped topping.
9. Refrigerate 4 hours before serving.  Slice – serve – enjoy!

* Notes 

a. Bottom crust can also be made with same amount of cookies: crushed vanilla wafers, ginger snaps, regular graham crackers, vanilla Oreos, or Pumpkin Spice Oreo cookies (when available).

b.  Can use butterscotch instant pudding instead of the vanilla.

c. Topping suggestions: sprinkle with crushed graham crackers and cinnamon, the cookie crumbs, caramel or pecans.

d. Can be frozen for up to three months.  Cover with plastic wrap.  Let thaw for about one hour before serving.

Source:  lifewiththecrustcutoff.com