Tricia's Pumpkin Cheese cake Lasagna

Tricia's Pumpkin Cheese Cake Lasagna

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Jennifer Parsons


My co worker told me about this yummy recipe and I had to try it for myself. Even my picky eaters loved it!!! Especially the crust! You may want to make a little extra to crumble over the top.


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30 Min
15 Min


  • 10
    graham crackers, crushed
  • 1 stick
    butter, melted
  • 3/4 c
  • 8 oz
    cream cheese, softened
  • 3 c
    heavy cream
  • 2 1/2 c
  • 3 pkg
    vanilla instant pudding (small)
  • 1 can(s)
  • 2 tsp
    pumpkin pie spice
  • 1/2 c
    caramel sauce
  • 3 Tbsp
    powdered sugar

How to Make Tricia's Pumpkin Cheese cake Lasagna


  1. Preheat oven to 350. In mixing bowl, crush graham crackers; mix with 1/2 c sugar & melted butter and press into bottom of 9x13 baking dish. Bake for 15 minutes & allow to cool.
  2. In another bowl, mix cream cheese & 1/4 c sugar until light and fluffy. Slowly add in 2 cups heavy cream and beat until stiff peaks form.
  3. In another bowl, mix pudding, milk, pumpkin & spice until well combined and thickened.
  4. In a small bowl, mix 1 cup heavy cream and powdered sugar until soft peaks form.
  5. Pour 1/3 cream cheese mixture over crust & then pumpkin mix. Drizzle some of the caramel over this. Repeat 2 times but before last drizzle of caramel, top with whipping cream, layering caramel on top.
  6. Allow to chill in refrigerator at least 4 hours before serving.

Printable Recipe Card

About Tricia's Pumpkin Cheese cake Lasagna

Course/Dish: Puddings Other Desserts
Main Ingredient: Dairy
Regional Style: American

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