Pumpkin Spice Layered Lush Dessert

Course Dessert

Cuisine American

Keyword pumpkin-spice-layered-lush

Prep Time 20

Cook Time 25

Chill 4

Total Time 4 45

Servings servings

Calories 506kcal

Author Melissa Sperka

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
1 tsp vanilla extract
2 3.4 oz boxes pumpkin spice instant pudding mix (See Cook's note)
2 cups cold milk or half and half
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 13 x 9 inch baking dish with cooking spray.
First layer: Combine graham cracker crumbs, 1/2 cup pecans, melted butter, sugar and cinnamon. Mix well. Press firmly onto the bottom of the baking dish. Bake for 22-25 minutes or until golden and set. set aside to cool completely.
Second layer: Cream together 8 ounces of cream cheese, 1 cup of powdered sugar and vanilla extract. Fold in one third of the thawed whipped topping by hand. Spread over the crust and sprinkle with 1/4 cup of toffee bits.
Third 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 cream cheese layer.
Fourth layer: Frost the top with the remaining whipped topping. Sprinkle with a reserved pecans and toffee bits.
Chill for at least 4 hours or overnight. Cut into squares for serving.

Notes

If you're unable to find instant pumpkin pudding mix you can adapt the pumpkin layer. Adapt using two boxes of instant vanilla pudding mix, adding 1-2 teaspoons of pumpkin pie spice (taste and adjust the amount) and one 15 ounce can of pumpkin puree. Whip together the pudding with the milk until thickened then fold in the pumpkin puree until fully combined and proceed with the recipe.

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