Layered Refrigerator Pumpkin Dessert
"I love pumpkin anything! This require chilling time."
Categories: Comfort Food, Desserts, Fancy/Entertaining, Puddings, Dairy, Vegetables, Pumpkin , Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Christmas, Fall/Autumn, July 4th, Labor Day, Potluck, Summer, Thanksgiving, Refrigerator, No Eggs, Vegetarian, Pudding Mix more
Recipe: #25255 November 21, 2016
- Serving Size: 1 (84.2 g)
- Calories 132.6
- Total Fat - 7.4 g
- Saturated Fat - 4.4 g
- Cholesterol - 27.4 mg
- Sodium - 93.6 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0.1 g
- Sugars - 9.1 g
- Protein - 2.4 g
- Calcium - 61.9 mg
- Iron - 0.1 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
In the bowl of an electric mixer, beat cream cheese and 1/3 cup sugar (or more) until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.
In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.)
TO ASSEMBLE THE LASAGNA
Spread a thin layer of cream cheese mixture in a high-sided 9"-x-13" baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate at least 6 hours and up to overnight.
Drizzle with caramel and garnish with pecans before serving.
Tips & Variations
- A 13x9 pan with high sides