Description
A creamy, dreamy no-bake dessert featuring layers of cream cheese, pumpkin puree, and fluffy whipped topping on a buttery graham cracker crust, perfect for fall gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 2 cups whipped topping
- 1 package (3.4 oz) instant vanilla pudding
- 2 cups milk
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter until crumbly; press into a 9×13 inch dish and chill for 15 minutes.
- Beat cream cheese and powdered sugar until light and fluffy; spread over the chilled crust.
- Mix pumpkin puree and pumpkin spice; fold in 1 cup whipped topping and layer over cream cheese.
- Prepare pudding with milk as directed; pour over pumpkin layer and smooth out.
- Spread remaining whipped topping over pudding; cover and refrigerate for at least 4 hours or overnight.
Notes
For enhanced flavor, let cream cheese and butter sit at room temperature for smoother mixing. Store in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg