Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
For the cream cheese layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (Cool Whip or similar)
For the pumpkin layer:
1 can (15 oz) pumpkin puree
1 pkg (3.4 oz) instant vanilla pudding mix
1 cup milk
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup whipped topping (Cool Whip or similar)
For the topping:
1 cup whipped topping
1/4 tsp cinnamon (optional, for garnish)
Preparation:
Make the crust: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool.
Prepare the cream cheese layer: In a bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping and spread the mixture evenly over the cooled crust.
Prepare the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, instant vanilla pudding mix, milk, cinnamon, and pumpkin pie spice until smooth and well combined. Gently fold in 1 cup of whipped topping and spread this layer over the cream cheese layer.
Top with whipped cream: Spread the remaining whipped topping over the pumpkin layer and garnish with a sprinkle of cinnamon if desired.
Chill and serve: Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set. Slice and serve chilled.
Enjoy your delicious, layered pumpkin dessert! Perfect for fall and any occasion