2 cups graham cracker crumbs
3/4 cup chopped pecans, divided
1/2 cup butter, melted
2 Tbsp granulated sugar
1 tsp ground cinnamon
1 [8 oz] softened cream cheese
1 cup powdered sugar
2 [3.4 oz] boxes pumpkin spice instant pudding mix
2 cups cold milk
16 oz frozen whipped topping, thawed
1/2 cup English toffee bits, divided
Directions:
Preheat the oven to 350°F. Spray the bottom of a 9 x 13 inch baking dish with cooking spray.
1st layer:
Combine graham cracker crumbs, 1/2 cup pecans, 1/2 cup melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Press firmly onto the bottom of the baking dish. Place into the oven and bake for 22-25 minutes until golden and set. Cool completely.
2nd layer:
Cream together 8 ounces of cream cheese and 1 cup of powdered sugar. Fold in one third of the thawed whipped topping by hand. Spread over the crust and sprinkle with 1/4 cup of toffee bits.
Whip together both boxes of pumpkin spice pudding mix with 2 cups of cold milk for 3-4 minutes until thickened. Spread over the 2nd layer. [see Cook’s note for alternative pumpkin filling]
Spread or use a pastry bag to pipe the remaining whipped topping on top. Garnish with a sprinkle of toasted pecans and the remaining toffee bits. Chill for at least 4 hours before cutting into squares and serving. Yield: 12-16 pieces
Cook’s note:
1) Alternative pumpkin filling: 3 cup half & half, 2 [3.4] oz boxes instant vanilla pudding, 1-2 tsp pumpkin pie spice and 1 [15] oz can of pumpkin pie filling. Whip together until thickened.
2) To toast the pecans for the garnish, preheat the oven to 350°F and roast on a baking sheet in a single layer, for 6-8 minutes. Cool completely.
You may also like: Pumpkin Cream Pie with Bourbon Whipped Cream, Pumpkin Cheesecake Parfaits, Slow Cooker Pumpkin Cobbler, Pumpkin Pie Crunch and Pumpkin Sweet Cream Chocolate Trifle.
Pumpkin Spice Layered Lush Dessert
Ingredients
- 2 cups graham cracker crumbs
- 3/4 cup chopped pecans divided
- 1/2 cup butter melted
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 [8 oz] softened cream cheese
- 1 cup powdered sugar
- 2 [3.4 oz] boxes pumpkin spice instant pudding mix
- 2 cups cold milk
- 16 oz frozen whipped topping thawed
- 1/2 cup English toffee bits divided
Instructions
- Preheat the oven to 350°F. Spray the bottom of a 9 x 13 inch baking dish with cooking spray.
- st layer: Combine graham cracker crumbs, 1/2 cup pecans, 1/2 cup melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Press firmly onto the bottom of the baking dish.
- Place into the oven and bake for 22-25 minutes until golden and set. Cool completely.
- nd layer: Cream together 8 ounces of cream cheese and 1 cup of powdered sugar. Fold in one third of the thawed whipped topping by hand.
- Spread over the crust and sprinkle with 1/4 cup of toffee bits.
- rd layer: Whip together both boxes of pumpkin spice pudding mix with 2 cups of cold milk for 3-4 minutes until thickened. Spread over the 2nd layer.
- th layer: Spread or use a pastry bag to pipe the remaining whipped topping on top. Garnish with a sprinkle of toasted pecans and the remaining toffee bits.
- Chill for at least 4 hours before cutting into squares and serving.
Betty@SouthernGrace says
This looks great, Melissa. I’ve never heard of this one. I’ll add it to the list 🙂
Melissa says
Hi Betty! It’s a nice way to change things up for the Holiday dessert table. Enjoy!
Connie Taylor says
I like this recipe
Didi Dalaba says
I absolutely love the addition of toffee bits in this Melissa! Delicious and elegant as usual my friend! ♥
Melissa says
Thanks my friend, as always I’m delighted to hear from you. ♥ Melissa
Harland says
For the alternate pumpkin layer, do you mean the pie filling or just the canned pumpkin?
Melissa says
That layer is pumpkin spice pudding. So, neither of those things.
amy says
could you substitute the toffee with something else? I don’t like toffee.
Melissa says
You could leave it out if you don’t care for it, no problem.
LORRAINE J KOSCHOCK says
Melissa, I just love your website and your wonderful recipes. Thank you so much for sharing them. i am checking out your book and think it just has to go in my collection. Keep up the excellent work. Layout of site is beautiful, easy to navigate and easy to understand recipes. You’ve got it all going. Congrats ! Lorraine
Melissa says
Hi Lorraine, thank you for visiting and such a sweet note, it made my day. Thanks so much for stopping by, visit often!