Pumpkin Pie Lasagna
Delicious layered no-bake Pumpkin Pie Lasagna. Perfect recipe for fall and the holidays. Layers of shortbread, pumpkin fluff, and whipped topping.
- 20 shortbread cookies
- CHEESECAKE LAYER
- 1 c. whipped topping
- 8 oz. cream cheese
- 1/2 c. powdered sugar
- PUMPKIN FLUFF LAYER
- white chocolate pudding
- 2 c. milk
- 15 oz. can pumpkin puree
- 1 tsp. pumpkin spice cloves, ginger, cinnamon, nutmeg
- whipped topping
- dash of pumpkin spice cloves, ginger, cinnamon, nutmeg
In a food processor grind shortbread cookies into a fine dust. Press the shortbread crumbs into the bottom of a large Rubbermaid Brilliance container. Use a handheld wheel until it is packed down.
Mix together whipped topping, cream cheese, and powdered sugar. Spread mixture over shortbread crust.
Combine milk, white chocolate pudding mix, pumpkin puree, and pumpkin spice. Spread pumpkin mixture over the cream cheese layer.
Spread whipped topping over the pumpkin layer, then sprinkle with pumpkin spice.
Chill in fridge for at least 3 hours before serving.