Pumpkin Delight Dessert #cake #thanksgiving

Pumpkin Delight Dessert #cake #thanksgiving

Rather than pumpkin pie this fall (or Thanksgiving!), attempt this simple pumpkin charm dessert formula! A custom made walnut and graham wafer blend shapes a heavenly outside layer that is topped with three layers of light and fleecy filling — including cream cheddar, pumpkin, pudding and Cool Whip.

Heavenly hand crafted dessert lasagna (see additionally this chocolate nutty spread lasagna) is one of the most flawlessly awesome approaches to complete a delicious supper – and this pumpkin enchant is no special case.

The outside is made of a without any preparation blend of graham saltine, walnuts, sugar, margarine, and flour. You could likewise utilize gingersnaps in the event that you might want to, as we did with this pumpkin cheesecake with a gingersnap covering.


Pumpkin Delight Dessert #cake #thanksgiving


  • 1 Cup Cinnamon Graham Crackers crushed
  • 1 Cup Honey Graham Crackers crushed
  • 1 Cup Unsalted Butter melted
  • ½ Cup Flour
  • ¼ Cup Sugar
  • 1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup)
  • 3 8-oz Blocks of Cream Cheese, softened
  • 3 Cups Powdered Sugar
  • 4 Cups Cool Whip, softened
  • 3 Packages of 3.4-oz Instant Vanilla Pudding
  • 2.5 Cups Whole Milk
  • 15- oz Can Pumpkin Puree
  • 1 Tsp Pumpkin Pie Spice


  1. Preheat oven to 350°.
  2. Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl.
  3. Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely.
  4. In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain.
  5. Spread cream cheese mixture over the top of the cooled graham cracker crust.
  6. In a large mixing bowl combine instant vanilla pudding, milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together.
  7. Pour pudding mixture over the cream cheese layer.
  8. Spread remaining cool whip over the top of the desert. Sprinkle with ¾ cup of remaining chopped pecans.
  9. Cover with plastic wrap and refrigerate 3 hours. Move to the freezer one hour before serving. This will allow for easy cutting and lifting of each dessert piece when serving.

For more detail : bit.ly/34bR7sW


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