Pumpkin Lasagna
Creamy cheesecake, pumpkin filling, decadent topping and more all come together to make Pumpkin Lasagna. It is a must try dessert for Fall and sure to be a hit. Plus, the entire recipe is super easy.
Servings: 9
Calories: 509kcal
Ingredients
- Approximately 12-15 Whole Graham Crackers
- 2 8 oz. packages of cream cheese, softened
- 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
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Caramel Sauce
- 1/2 cup Chopped Pecans optional
Instructions
- In a large bowl, beat together the cream cheese and sugar until light and fluffy. Slowly add in the 1/4 cup of milk. Then stir in 1 1/4 cup of Cool whip.
- In a separate bowl, whisk together the pudding mix, the 3 1/4 cups of cold milk, pumpkin puree and pumpkin pie spice until smooth and thick.
- Then assemble the lasagna: spread a thin layer of 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 (save the rest for serving) and then repeat the layers ending with the cream cheese mixture. Top with the remaining cool whip.
- 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.
- Enjoy!
Nutrition
Calories: 509kcal | Carbohydrates: 62g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 435mg | Potassium: 334mg | Fiber: 2g | Sugar: 45g | Vitamin A: 5149IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 1mg
