Pumpkin Spice Layered Lush Dessert

Ingredients you’ll need:
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.

3rd 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. [see Cook’s note for alternative pumpkin filling]

4th 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.  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.

Pumpkin Spice Layered Lush Dessert

 

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Author: Melissa Sperka

Serves: 12-16 pieces

Ingredients

• 2 cups graham cracker crumbs
• ¾ cup chopped pecans, divided
• ½ 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
• ½ cup English toffee bits, divided

Instructions

1. Preheat the oven to 350°F. Spray the bottom of a 9 x 13 inch baking dish with cooking spray.
2. st layer: Combine graham cracker crumbs, ½ cup pecans, ½ cup melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Press firmly onto the bottom of the baking dish.
3. Place into the oven and bake for 22-25 minutes until golden and set. Cool completely.
4. 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.
5. Spread over the crust and sprinkle with ¼ cup of toffee bits.
6. 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.
7. 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.
8. Chill for at least 4 hours before cutting into squares and serving.

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