Pumpkin Lasagna

• Vegetarian

• Produce

  • 15 oz Pumpkin puree

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 cup Flour
  • 1 cup Powdered sugar
  • 2 cup Topping, whipped
  • 3 small pkgs. Vanilla instant pudding mix

• Nuts & Seeds

  • 3/4 cup Walnut, toasted

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 2 1/2 cups Milk

Found on omgchocolatedesserts.com

Ingredients

• 1 cup flour
• 1/2 cup butter-softened
• 1/2 cup toasted walnuts (or pecans)-chopped
• 8 oz. cream cheese- softened
• 1 cup powdered sugar
• 1 cup whipped topping
• 2 1/2 cups milk
• 3 small pkgs. vanilla instant pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnamon
• 1 cups whipped topping
• 1/4 cup toasted walnuts (or pecans)-chopped

Directions

• Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)
• Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
• Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
• Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
• Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.