No Bake Pumpkin Spice Layered Dessert Recipes
NO-BAKE PUMPKIN SPICE LAYERED DESSERT
Try a pumpkin spice layered dessert for your Thanksgiving table! This No-Bake Pumpkin Spice Layered Dessert looks impressive but couldn't be easier to make!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Mix graham crumbs and butter; press onto bottom of 13x9-inch dish.
- Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 cups COOL WHIP; spread over crust.
- Beat remaining pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min.; spread over pudding layer in dish. Cover with remaining COOL WHIP. Refrigerate 4 hours.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE
This is my family's favorite version of pumpkin pie. Top the cake off with more whipped topping if you like.
Provided by mightymight81
Categories Pumpkin Cheesecake
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
- Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
- Refrigerate for at least 30 minutes, or until ready to serve.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 37.8 g, Cholesterol 30.8 mg, Fat 20.6 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 335.3 mg, Sugar 27.4 g
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- In a bowl, you will add your graham cracker crumbs, butter, and granulated sugar. Mix until crumbly like sand. Then press the crust into an aluminum foil-lined 8x8 pan. Press down with a cup or something firm to pack it in.
- Now in a new bowl add your cream cheese, powdered sugar, and vanilla extract. Whip it up until nice and creamy. Then spread on top of the graham cracker crust.
- Next in a new bowl add your half and half and vanilla pudding. Whip until it begins to thicken. Then add in your pumpkin spice, pumpkin puree, and mix. Then once well-mixed fold in 1/2 cup cool whip. Then top the cheesecake layer.
- Now add on your 2 cups cool whip. Cover and then place in the fridge covered for at least 4 hours.
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