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Pumpkin Delight

Pumpkin Delight is a layered dessert that is crunchy, creamy, and melt in your mouth. This pumpkin delight is a no bake dessert that is made with a ginger snap crust, pumpkin puree, cream cheese, and more. Try this pumpkin dessert out for the fall season.

INGREDIENTS

CRUST

3 cups ginger snap cookies
6 tablespoons unsalted butter melted
CREAM CHEESE LAYER
1 8-ounce package of cream cheese, room temperature
1/4 cup granulated sugar
1 cup whipped topping thawed
PUMPKIN LAYER
1 5.1 ounce package of instant vanilla pudding mix
1 cup of pumpkin puree
1 cup milk cold
2 teaspoons pumpkin pie spice or to taste
1 cup whipped topping thawed
Whipped Cream Topping
1 cup heavy whipping cream
1/4 cup powdered sugar

TOPPING

– Ground cinnamon
INSTRUCTIONS
Grease an 8×8 baking dish with butter or shortening. Set aside.
Crust: Add the ginger snap cookies into a food processor, and blend at high speed until the cookies are finely chopped, about 30 seconds.
Slowly pour in the melted butter while the food processor is running at low speed. The mixture is ready when the crumbs pull away from the sides of the food processor.
Pour the crumbs into the prepared baking dish, and firmly press them into an even layer in the base. Place in the freezer for at least 20 minutes.
Cream Cheese Layer: In a large or medium mixing bowl, add the softened cream cheese and sugar. Beat at medium speed with an electric hand mixer until the cream cheese is smooth, making sure there are no lumps.
Fold in the whipped topping with a spatula until evenly distributed.

Spread the cream cheese mixture over the frozen crust. Chill in the refrigerator for 1 hour.
Pumpkin Layer: Add the instant vanilla pudding mix into a large bowl. Pour in the milk, and whisk until completely mixed and the pudding thickens.
Add the pumpkin puree and pumpkin pie spice, and whisk until smooth.
Fold in the whipped topping until well mixed, then spread over the cream cheese layer in the baking dish. Chill for another 1 hour.
Whipped Cream Topping: In a medium mixing bowl, combine the heavy whipping cream and powdered sugar. Beat at medium-high speed with an electric hand mixer until stiff peaks are formed, about 5 minutes.
Spread the whipped cream over the pumpkin layer, cover with foil or plastic wrap, and chill in the refrigerator for at least 4 hours, but overnight is best.
Sprinkle with cinnamon, and serve chilled.

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