Recipe Background
Pumpkin Dessert Lasagna layers creamy and spiced flavors for meetings.
The first time I made this Pumpkin Dessert Lasagna, I was just settling into my new office after a long-awaited promotion. A celebratory treat was in order. The beauty of this dish lies in its balance between whimsy and comfort. As I unpacked boxes in my new office, a golden envelope filled with gingersnap crumbs caught my eye. It was an invitation from a friend to a fall potluck, sparking the idea for this dish. My pantry was begging for an adventure, with pumpkin sandwich cookies sitting right beside a package of cream cheese that I'd somehow forgotten.
Setting out to create something fitting for autumn, the decision to combine pumpkin flavors with white chocolate was inspired by memories of childhood fall festivals. My trick? Giving the pudding mix a good whisk session to achieve just the right consistency before layering it over the cream cheese base. And if you're scoffing at whipped topping, don't. It gives that unmistakable silky finish, just right for carving out picture-perfect slices. I still remember bringing this lasagna to my first office get-together, watching as colleagues marveled at its tiers of flavor. Since then, the pumpkin layers have become a cherished staple, just like those early milestones in my career.
Ingredients
- 30 golden sandwich cookies
- 30 pumpkin sandwich cookies or crushed gingersnaps
- 8 tablespoons unsalted butter melted, plus 1/2 cup butter, softened, divided
- 1 (8-ounce) package cream cheese softened
- 1 cup powdered sugar
- 1 (16-ounce) container imitation whipped topping divided
- 2 (3.4-ounce) packages instant pumpkin pudding mix
- 3 cups milk
- white chocolate optional, to taste, for shavings and curls
Directions
- In a food processor, add the golden sandwich cookies and the pumpkin sandwich cookies and pulse until it is a very fine mixture.
- Transfer the cookie crumbs to a resealable plastic bag.
- Add 8 tablespoons of the melted butter to the cookie crumbs and mix until it is well-combined.
- Press the cookie crumb mixture into the bottom of a 9x13-inch pan, spreading it out so the entire bottom is covered.
- In a medium bowl, add the cream cheese, the remaining softened butter, the powdered sugar, and 1/2 of the imitation whipped topping and mix well to combine.
- Pour the cream cheese mixture over the cookie crumb crust in the pan.
- In a bowl, add the pudding mix and the milk and whisk until the pudding thickens.
- Pour the pudding over the cream cheese layer.
- Refrigerate the pan for at least 5 minutes.
- Top the dessert lasagna with the remaining whipped topping and the white chocolate shavings or curls.
- Refrigerate the lasagna for 1 hour.
- Serve.
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