Description
No Bake Pumpkin Lush is a delightful layered dessert featuring a crunchy gingersnap cookie crust, creamy pumpkin spice pudding, and a luscious pumpkin cream cheese layer, topped with fluffy Cool Whip and optional chopped pecans and cookie crumbs. Perfect for fall gatherings or anytime you crave a festive, no-bake treat.
Ingredients
Scale
Crust
- 1 ⅓ cups crushed Gingersnap cookie crumbs (about 25 cookies depending on size)
- 5 tablespoons unsalted butter
Pudding Layer
- 3.4 ounce package Pumpkin Spice Pudding Mix (butterscotch pudding can be substituted)
- 1 ½ cups milk
Pumpkin Cream Cheese Layer
- 6 ounces cream cheese, room temperature
- ½ cup confectioners’ sugar
- ¼ cup pure pumpkin puree
- ½ teaspoon pure vanilla extract
- ¾ teaspoon pumpkin spice
- 1 cup Cool Whip from container below
Topping
- 8 ounces Cool Whip, divided
- Chopped pecans (optional)
- Additional crushed Gingersnap cookies (optional)
Instructions
- Prepare the Crust: Line an 8×8-inch baking pan with parchment paper for easy removal and slicing. In a small mixing bowl, melt the butter, then add the crushed gingersnap cookie crumbs and mix until well combined. Press the crumb mixture evenly into the bottom of the prepared pan. Place the crust into the freezer for at least 30 minutes to harden.
- Make the Pudding Layer: In a medium mixing bowl, whisk together the pumpkin spice pudding mix and milk until fully combined. Refrigerate the pudding for a minimum of 10 minutes to set.
- Create the Pumpkin Cream Cheese Layer: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the confectioners’ sugar, pumpkin puree, vanilla extract, and pumpkin spice, mixing until well combined. Gently fold in 1 cup of Cool Whip with a rubber spatula until fully incorporated.
- Assemble the Dessert: Remove the crust from the freezer and dollop the pumpkin cream cheese mixture evenly over it. Spread carefully to cover the crust fully. Next, spread the chilled pudding over the cream cheese layer. Cover the pudding with the remaining Cool Whip, spreading it evenly.
- Chill to Set: Refrigerate the assembled dessert for at least 4 hours or overnight for best results. Alternatively, freeze for 1 hour and 30 minutes if short on time.
- Add Toppings: Before serving, sprinkle chopped pecans and additional crushed gingersnap cookies over the top to add extra texture and flavor, if desired.
Notes
- Use pumpkin spice pudding mix for authentic flavor; butterscotch pudding can be a suitable substitute if unavailable.
- Ensure cream cheese is at room temperature for easier mixing and a smoother texture.
- Line the baking pan with parchment paper to simplify removal and slicing of the dessert bars.
- Chilling time is important; longer refrigeration allows the layers to set properly and flavors to meld.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Can be frozen for longer storage; thaw in refrigerator before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
