Pumpkin Lush

A no-bake dessert with layers of cinnamon graham cracker crust, cream cheese, pumpkin cheesecake pudding, Cool Whip, and pecans.

By @fantabulosity_blog

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 18 sheets cinnamon graham crackers
• 0.5 cup salted butter
• 16 ounces full-fat cream cheese
• 2.25 cups powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces Cool Whip
• 2 cups whole milk
• 5.1 ounces instant cheesecake pudding mix
• 15 ounces pumpkin puree
• 2 teaspoons pumpkin pie spice
• 8 ounces Cool Whip
• 1 cup chopped pecans

Instructions

1. Crush the cinnamon graham crackers into fine crumbs.
2. Mix the graham cracker crumbs with melted butter until well combined.
3. Press the graham cracker mixture into the bottom of a 9x9 inch pan to form a crust.
4. In a bowl, beat the softened cream cheese until smooth.
5. Add powdered sugar and vanilla extract to the cream cheese and mix until fully combined.
6. Fold in one tub of Cool Whip into the cream cheese mixture until smooth.
7. Spread the cream cheese mixture evenly over the graham cracker crust.
8. In another bowl, whisk together whole milk and instant cheesecake pudding mix until thickened.
9. Stir in pumpkin puree and pumpkin pie spice into the pudding mixture until well combined.
10. Spread the pumpkin pudding mixture over the cream cheese layer.
11. Top with the remaining tub of Cool Whip and sprinkle chopped pecans on top.
12. Refrigerate the Pumpkin Lush for at least 4 hours or until set before serving.