No Bake Pumpkin Lasagna Dessert

This no bake pumpkin lasagna dessert, with it's delicious pumpkin cheesecake flavor, is a fun dessert lasagna that's always a crowd pleaser!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword no bake dessert recipe, no bake pumpkin lasagna dessert, pumpkin dessert

Prep Time 20

Chilling time 6

Servings

Calories 390kcal

Equipment

Ingredients

36 Golden Oreo cookies
6 tbsp butter melted
8 ounces cream cheese softened
1 cup powdered sugar
2 tbsp milk
16 ounces Cool Whip divided
2 boxes pumpkin spice pudding mix (3.4 ounce size)
3 cups milk
1/3 cup caramel sauce

Instructions

Place the golden Oreos in a food processor and blend to crumbs or place them in a gallon sized plastic bag and crush by hand.
36 Golden Oreo cookies
Add melted butter and mix with the Oreo crumbs to combine.
6 tbsp butter
Press the Oreo mixture into the bottom of a 9×13 inch baking dish to form the crust. Place it in the freezer to chill for 5 minutes.
To make the bottom layer, beat the cream cheese with an electric hand mixer in a large bowl until softened and smooth.
8 ounces cream cheese
Add milk and powdered sugar to the softened cream cheese and mix to combine.
1 cup powdered sugar, 2 tbsp milk
Add 8 oz. of Cool Whip to the cream cheese mixture, and continue to mix until everything is incorporated, making sure to scrape down the sides of the bowl.
16 ounces Cool Whip
Pour the cheesecake layer over the Oreo crust and spread it so that it’s evenly distributed over the crust. Move to the refrigerator to chill for 1 hour.
To make the next layer, whisk together pumpkin spice pudding and 3 cups of cold milk in a large bowl. Continue to whisk for about 2 minutes, until the pudding starts to thicken.
2 boxes pumpkin spice pudding mix (3.4 ounce size), 3 cups milk
Pour the pumpkin pudding layer over the cream cheese layer and spread evenly. Move to the refrigerator to chill for another hour.
Once the pudding has set, spread the remaining 8 oz. of Cool Whip over the pumpkin spice pudding to make the top layer.
16 ounces Cool Whip
Return to the refrigerator and chill for 4 more hours. Before serving, you can top with an optional drizzle of caramel sauce.
1/3 cup caramel sauce

Notes

Use the bottom of a measuring cup to press down on the crust mixture – it’s the best way to make sure that it stays firmly in place.
Don’t have Cool Whip? Whip heavy cream with a little bit of sugar and vanilla to make your own homemade whipped cream for the top layer.

Nutrition