Layers and layers of awesomeness. I made a Chocolate Lasagna a few months back. Everyone loved it, so why not make it with pumpkin. And, for Christmas I just might make a Chocolate Peppermint Lasagna.
It’s that time of year, pumpkin recipes are in full force. Get out those boots and sweaters, put the Steelers on the television and let Autumn begin.
Layered Pumpkin Lasagna Dessert
Ingredients
Crust layer
- 1½ cups flour
- ½ cup butter, softened
- ¾ cup pecans, chopped
Cream cheese layer
- 8 ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 cup Cool Whip, thawed
Pumpkin layer
- 2½ cups milk
- 3 small packages white chocolate instant pudding
- 1 (15 ounce) can pumpkin pie filling
- 1 cup Cool Whip, thawed
- 1 teaspoon pumpkin pie spice
Whipped cream topping
- 1 cup Cool Whip thawed
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350º. In a medium bowl, combine flour, butter and ¾ cup pecans. Press mixture into the bottom of a sprayed 7" x 11" baking dish. Bake for 15 minutes. Allow to cool completely.
- In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
- In a large bowl, mix milk, pudding mixes, pumpkin pie filling, 1 cup Cool Whip and pumpkin pie spice until smooth. Spread on top of cream cheese mixture.
- Spread another cup of Cool Whip on top and sprinkle with remaining pecans.
- Chill for at least 3 hours, until set.
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