Pumpkin Lush
User Reviews
4.4
111 reviews
Good
Pumpkin Lush
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🍁🧡🙌🏻 An EASY layered dessert with a graham cracker crust, cream cheese, pudding, PUMPKIN, whipped topping, chocolate chips, and toffee bits! A little bit of CRUNCH with lots of fluffy CREAMINESS! A luscious dessert that's perfect for entertaining because you can make it well in advance.
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Ingredients
- ½ cup unsalted butter melted
- 1 ½ cups Graham cracker crumbs
- 8 ounces cream cheese softened (brick style, not whipped, not lite or reduced fat)
- 1 cup confectioners’ sugar
- 3.4 ounce box instant vanilla pudding
- 1 ¼ cups cold milk (use cow’s milk and not almond, soy, cashewmilk, etc. because pudding won’t thicken; the box will say 2 cups but use 1 1/4 cups)
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 8 ounce tub whipped topping thawed (fat-free or lite okay); divided
- ½ cup Toffee bits
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
- Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
- Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don’t melt the cream cheese in the next step.
- To a medium bowl, add the cream cheese, confectioners’ sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
- Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don’t rip the somewhat fragile crust; set aside.
- To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
- Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
- Add 1/2 cup cup whipped topping and beat to incorporate.
- Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
- Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
- Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving.
Notes
- Storage: Dessert will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1piece
Calories
545kcal
(27%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
295mg
(12%)
Potassium
277mg
(8%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Vitamin A
5127IU
(103%)
Vitamin C
1mg
(1%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 545kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 295mg | 12% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 5127IU | 103% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
111 reviews
Good
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