No Bake Pumpkin Cheesecake Lasagna

• Produce

  • 1 cup Pumpkin, canned

• Baking & Spices

  • 1 1/2 cups Confectioners' sugar
  • 1 tsp Pumpkin pie spice
  • 1 tsp Vanilla
  • 5 cups Whipped cream topping

• Snacks

  • 3 cups Pumpkin snaps, ground

• Dairy

  • 1 stick Butter, unsalted
  • 2 8 ounce packs Cream cheese
  • 4 tbsp Milk
  • 2 cups Whole milk

• Desserts

  • 2 boxes Jello pumpkin spice instant pudding

Found on creolecontessa.com

Description

Ingredients

• 3 cups pumpkin snaps, ground
• 1 stick butter, unsalted, melted
• 2 cups whipped cream topping
• 2 8 ounce packs cream cheese, room temperature
• 1 cup pumpkin, canned
• 1 cup whipped cream topping
• 1 1/2 cups confectioners sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 4 tablespoons milk
• 2 boxes jello pumpkin spice instant pudding
• 2 cups whole milk
• 2 cups whipped cream topping

Directions

• Mix melted butter with 2 1/2 cups snaps.
• Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
• Add cream cheese and pumpkin into a mixer, beat well.
• Add pumpkin, spices,vanilla, and sugar, mix well.
• Add milk, mix well.
• Fold in whipped cream topping.
• Place mixture on top of snap layer in casserole dish.
• Mix pudding with milk, fold in whipped cream.
• Place on top of cheesecake layer using an off set spatula.
• Top with remaining whipped cream and crushed cookies.
• Cover with saran wrap and refrigerate about 4 hours before cutting.
• Use a sharp knife to cut through cookie layer.

Nutrition