tricia's pumpkin cheese cake lasagna
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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prep time
30 Min
cook time
15 Min
method
Refrigerate/Freeze
yield
10-12 serving(s)
Ingredients
- 10 - graham crackers, crushed
- 1 stick butter, melted
- 3/4 cup sugar
- 8 ounces cream cheese, softened
- 3 cups heavy cream
- 2 1/2 cups milk
- 3 packages vanilla instant pudding (small)
- 1 can pumpkin
- 2 teaspoons pumpkin pie spice
- 1/2 cup caramel sauce
- 3 tablespoons powdered sugar
How To Make tricia's pumpkin cheese cake lasagna
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Step 1Preheat 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.
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Step 2In 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.
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Step 3In another bowl, mix pudding, milk, pumpkin & spice until well combined and thickened.
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Step 4In a small bowl, mix 1 cup heavy cream and powdered sugar until soft peaks form.
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Step 5Pour 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.
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Step 6Allow to chill in refrigerator at least 4 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Category:
Other Desserts
Ingredient:
Dairy
Culture:
American
Method:
Refrigerate/Freeze
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