DESSERTS ON A DIME
Creamy cheesecake, pumpkin filling, decadent topping!
Prep Time: 20 Min
– 15 Whole Graham Crackers – 2 8 oz. of cream cheese – 1/2 cup granulated sugar – 1/4 cup Milk – 12 oz Cool Whip divided – 2 3.9 oz. Vanilla instant pudding – 3 1/4 cups cold milk – 1 cup Pumpkin Puree
freeze: 1 HOUR
Ingredients
In a bowl, beat together the cream cheese and sugar until light and fluffy. Slowly add in the ¼ cup of milk. Then stir in 1 ¼ cup of Cool whip.
In a separate bowl, whisk together the pudding mix, the 3 ¼ cups of cold milk, pumpkin puree and pumpkin pie spice until smooth and thick.
Then assemble the lasagna: spread the cream cheese mixture in the bottom of a 9X13 pan. Top with half of the graham crackers.
The pour half of the pudding mixture on top of the crackers and top with half of the remaining cream cheese mixture. Drizzle with half of the caramel
Then repeat the layers ending. Place the lasagna in a freezer for 1 hour or in the refrigerate for 4 hours before serving.
When you’re ready to serve, drizzle the top of the lasagna with the remaining caramel and top with the chopped pecans.
serve and enjoy! Your family will love it!
Drizzle extra caramel sauce on each slice when you serve it. It really makes it even better and tastes so good combined with pumpkin. Yum!
It is handy to have a food processor to get the graham crackers really fine for the crust.
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