Layered Pumpkin Dessert (Creamy No-Bake Fall Treat)
Make a chilled layered pumpkin dessert with a buttery graham crust, cream cheese filling, spiced pumpkin pudding, and whipped topping. It slices cleanly…
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Cooking tools:
- Hand mixer
- Fine-mesh sieve
- Baking pan
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Spoon
- Kitchen towel
- Paper towel
Ingredients
- 2 1/2 cups (250 g) graham cracker crumbs
- 1/4 cup (50 g) packed light brown sugar
- 10 tablespoons (140 g) unsalted butter, melted
- 1/4 teaspoon fine salt
- 16 oz (450 g) brick-style cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (about 75 g) thawed whipped topping, from an 8 oz tub
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 2 1/2 cups (600 ml) cold whole milk
- 1 can (15 oz or 425 g) pumpkin puree
- 2 teaspoons pumpkin pie spice
- Remaining thawed whipped topping, about 2 cups
- 1/3 cup (55 g) mini chocolate chips
- 1/4 teaspoon ground cinnamon, optional for dusting
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