Description
Pumpkin Spice Lasagna is an easy, no-bake dessert perfect for fall gatherings. With layers of pumpkin cream cheese, spiced pudding, and whipped topping over a buttery cookie crust, it’s the ultimate creamy and festive treat. Make it ahead and wow your guests!
Ingredients
1 package Oreo Pumpkin Spice cookies
6 tablespoons butter, melted
8 oz cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
2 teaspoons pumpkin spice mix
2 tablespoons cold milk (for cream cheese layer)
12 oz tub Cool Whip, divided
3.9 oz packages pumpkin spice or vanilla instant pudding
3¼ cups cold milk (for pudding)
½ cup pumpkin spice candy melts
1 tablespoon coconut oil or shortening
Orange sprinkles (optional)
Instructions
- Make the crust: Crush about 36 Oreo Pumpkin Spice cookies into fine crumbs using a food processor. In a bowl, combine the cookie crumbs with melted butter until the mixture holds together when pressed.
- Press crust: Line a 9×9‑inch casserole dish or baking pan. Press the crumb mixture firmly into the bottom to form a crust. Chill in the refrigerator while you make the next layer.
- Pumpkin cream cheese layer: In a mixer bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, and pumpkin spice mix, mixing until light and fluffy. If needed, add 2 tablespoons cold milk to help loosen.
- Layer it: Spread the cream cheese‑pumpkin mixture evenly over the chilled Oreo crust. Return to the fridge to firm up a bit.
- Prepare pudding layer: In another bowl, whisk together the instant pudding mix with 3¼ cups cold milk. Whisk vigorously for about 4 minutes, until the pudding begins to thicken.
- Add pudding and whipped topping: Pour the prepared pudding over the cream cheese layer. Spread gently to cover. Then top with part or all of the Cool Whip (whipped topping), smoothing it on top of the pudding.
- Candy melt drizzle: Melt the pumpkin spice candy melts in short bursts (e.g. 30 seconds) in the microwave, stirring in between. Add the coconut oil or shortening to help with texture and to thin if needed. Allow to cool slightly (so it doesn’t collapse the whipped topping), then drizzle over the top.
- Chill: Refrigerate the entire dessert for at least 2‑4 hours (preferably longer) so all the layers set properly.
- Garnish and serve: Just before serving, optionally sprinkle with orange sprinkles or any decorative topping of your choice. Slice and enjoy!
Notes
Use homemade whipped cream for a richer topping.
Substitute vanilla pudding if pumpkin spice isn’t available.
Best served chilled and made a day in advance.
Store covered in fridge up to 4 days.
Do not freeze.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square (approx. 1/9 of 9x9 pan)
- Calories: ~410
- Sugar: ~30g
- Carbohydrates: ~45g
- Protein: ~4g