No Bake Pumpkin Shortbread Bars

By srumbel

Since the oven isn’t all that welcome in the summer, this dessert is the best plan: No Bake Pumpkin Shortbread Bars. These No Bake Pumpkin Shortbread Bars are a must-try dessert for the hot days of summer.
from recipegirl.com

Ingredients

• 2 cups shortbread cookie crumbs, divided
• 3 tablespoons butter, melted
• 2 tablespoons sugar
• Two 8-ounce packages cream cheese, at room temperature
• 3/4 cup granulated white sugar
• One 15-ounc can LIBBY'S® 100% Pure Pumpkin (or 1 3/4 cups)
• 3/4 cup sour cream
• 3/4 cup milk
• One 3.5-ounce package instant vanilla pudding mix
• 3 cups whipped topping, thawed

Preparation

Step 1

In a medium bowl, combine 1 1/2 cups cookie crumbs, butter and sugar. Press the crumb mixture into the bottom of an 8 1/2 x 11-inch pan. Place the pan into the freezer while you prepare the rest of the dessert. You want the crust to firm up.
In a large bowl, use an electric mixer to soften up the cream cheese and mix until creamy. Mix in the sugar, then the pumpkin and sour cream until well-combined. Add in the milk and the dry pudding mix, and beat for 1 minute.
Remove the pan from the freezer and spread the pumpkin mixture evenly on top. Spread the whipped topping on next. Then sprinkle the remaining cookie crumbs on top.
Refrigerate the dessert for at least a couple of hours before cutting and serving.

*To make shortbread cookie crumbs, just place the cookies into a food processor and give it a few whirls... or put the cookies in a large zip baggie and smash to bits!
Yield:
18 to 20 pieces, depending on how large