Pumpkin Lasagna
User Reviews
5
Pumpkin Lasagna
Description
Pumpkin Lasagna starts with a base of crushed Golden Oreos mixed with melted butter, pressed into a pan and chilled to form a firm crust. A creamy layer of softened cream cheese, butter, powdered sugar, and half the whipped topping spreads over the crust, followed by a layer of instant pumpkin pudding prepared with milk. After chilling the pudding briefly, the remaining whipped topping is added on top, and the dessert is garnished with white chocolate curls. The lasagna is refrigerated at least an hour before serving, ensuring the layers set and flavors meld.
The dessert has a smooth and creamy texture from the cream cheese and pumpkin layers, complemented by the crunchy, buttery cookie crust. The white chocolate curls add a delicate sweetness and decorative touch.
This chilled pumpkin lasagna works well as a make-ahead dessert for autumn or holiday occasions. It can also be easily adapted by substituting crushed gingersnaps for pumpkin Oreos or using homemade pumpkin pudding if instant pudding mix is not available.
Adjust the sweetness and texture by choosing your favorite cookie crust or by making the pudding from scratch if desired. Storing it in the refrigerator keeps it firm and flavorful until serving.
Ingredients
- 2 rows golden Oreos
- 2 rows pumpkin Oreo cookies or crushed Gingersnaps
- 8 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ½ cup butter
- 1 cup powdered sugar
- 16 ounce whipped topping divided, or use whipped cream, container, Cool Whip brand
- 2 (3.4-ounce) packages instant pumpkin pudding
- 3 cups milk
- white chocolate to make curls with - I use vanilla candy coating
Instructions
- Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a Ziploc baggie and add your melted butter. Mix until it is well combined.
- Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
- In a medium bowl, combine cream cheese, butter, powdered sugar, and ½ of the cool whip. Mix well and pour over your Oreo Crust.
- In another bowl, make your pudding by adding the milk to a bowl and the instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
- Top off with the rest of your Cool Whip. Add white chocolate shavings.
- Refrigerate at least 1 hour before serving. ENJOY!
Notes
- If you cannot find instant pumpkin pudding mix, use a homemade mix combining evaporated milk, pumpkin puree, and pumpkin pie spice, adjusting milk to desired consistency.
- Pumpkin Oreos can be substituted with Golden Oreos plus a sprinkle of pumpkin pie spice or with crushed gingersnaps for a spiced crust alternative.
- A graham cracker or gingersnap crust is also a good option to pair with the creamy pumpkin layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 31mg | 10% |
| Sodium | 190mg | 8% |
| Potassium | 98mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 410IU | 8% |
| Calcium | 78mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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