Pumpkin Lasagna

By KimberleyH

Ingredients

• For Crust:
• 1 cup flour
• 1/2 cup butter-softened
• 1/2 cup toasted walnuts (or pecans)-chopped
• For Cheeesecake Layer:
• 8 oz. cream cheese- softened
• 1 cup powdered sugar
• 1 cup whipped topping
• For Pumpkin Layer:
• 2 1/2 cups milk
• 3 small pkgs. vanilla instant pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnamon
• For Toppong:
• 1 cup whipped topping
• 1/4 cup toasted walnuts (or pecans)-chopped

Details

Servings 1
Preparation time 30mins
Cooking time 45mins
Adapted from omgchocolatedesserts.com

Preparation

Step 1

Preheat the oven at 350 F and spray 8x8 inch baking dish.

Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.