Description
This No Bake Pumpkin Lasagna Dessert is the ultimate fall treat layered with creamy pumpkin, whipped topping, and spiced gingersnap crust. A quick, crowd-pleasing no-bake dessert for holiday tables, potlucks, and pumpkin lovers.
Ingredients
1 ½ cups gingersnap cookie crumbs
½ cup melted butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
1 ½ cups pumpkin puree
2 teaspoons pumpkin pie spice
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
2 cups whipped topping (for top layer)
½ cup chopped pecans (optional)
Instructions
1. Crush gingersnap cookies into fine crumbs and mix with melted butter. Press into a 9×13 dish to form a crust. Chill while preparing the filling.
2. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped topping and spread over the crust.
3. In a bowl, whisk pumpkin puree, pudding mix, pumpkin pie spice, and cold milk until thickened. Spread over the cream cheese layer.
4. Top with remaining whipped topping and sprinkle with pecans if using.
5. Chill for at least 4 hours or overnight before serving.
Notes
This dessert is best served cold.
You can use graham crackers instead of gingersnaps for a milder crust.
Make sure to chill thoroughly for clean slices and well-set layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg