Side Pannel
Pumpkin Lush
Pumpkin Lush
- Recipe Submitted by maryjosh on 12/21/2016
Ingredients List
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 8 ounces brick-style cream cheese, softened (lite okay)
- 1 cup confectioners' sugar
- one 3.4-ounce box instant vanilla pudding
- 1 1/4 cups cold milk (use cow's milk and not almond, soy, cashewmilk, etc. because pudding won't thicken; the box will say 2 cups but use 1 1/4 cups)
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- one 8-ounce tub whipped topping, thawed (fat-free or lite okay); divided
- 1/2 cup toffee bits
- 1/2 cup mini semi-sweet chocolate chips
Directions
Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don't melt the cream cheese in the next step.
To a medium bowl, add the cream cheese, confectioners' sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don't rip the somewhat fragile crust; set aside.
To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
Add 1/2 cup cup whipped topping and beat to incorporate.
Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving. Dessert will keep airtight in the fridge for up to 5 days.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don't melt the cream cheese in the next step.
To a medium bowl, add the cream cheese, confectioners' sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don't rip the somewhat fragile crust; set aside.
To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
Add 1/2 cup cup whipped topping and beat to incorporate.
Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving. Dessert will keep airtight in the fridge for up to 5 days.
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