Pumpkin Dessert Lasagna Layers (Print)
Four tempting layers of pumpkin, cream, and caramel—ideal for fall celebrations and effortless entertaining.
# Ingredients:
→ Cookie Base
01 -
850 g ginger snap cookies, crushed
02 -
115 g salted butter, melted
→ Mousse Layer
03 -
120 g powdered sugar, sifted
04 -
225 g cream cheese, room temperature
05 -
1 teaspoon vanilla extract
06 -
240 ml heavy cream, chilled
→ Pudding Layer
07 -
480 ml whole milk, chilled
08 -
290 g instant vanilla pudding mix
09 -
425 g pure pumpkin purée
10 -
1.5 teaspoons pumpkin pie spice
→ Whipped Layer
11 -
450 g frozen whipped topping, thawed
12 -
1 teaspoon ground cinnamon
13 -
240 ml caramel topping
# Steps:
01 -
Lightly coat a 33 x 23 cm baking dish with non-stick spray and set aside.
02 -
Crush ginger snap cookies using a food processor. Combine cookie crumbs with melted salted butter in a mixing bowl until evenly moistened.
03 -
Evenly press half of the cookie crumb mixture into the bottom of the prepared dish to form a compact layer.
04 -
In a large bowl, combine chilled milk, instant vanilla pudding mix, pumpkin purée, and pumpkin pie spice. Beat with a hand mixer for approximately 2 minutes until smooth and thickened.
05 -
In a separate large bowl, beat cream cheese, sifted powdered sugar, vanilla extract, and chilled heavy cream with a hand mixer until smooth and doubled in volume.
06 -
Fold ground cinnamon into the thawed whipped topping until fully incorporated.
07 -
Spread the prepared pudding mixture evenly over the cookie crumb base in the baking dish.
08 -
Gently spread the cream cheese mousse over the pudding layer using an offset spatula.
09 -
Distribute the remaining cookie crumb mixture evenly over the mousse layer and gently press to set.
10 -
Evenly spread the cinnamon whipped topping over the surface. Drizzle caramel topping generously over the top.
11 -
Cover the dish and refrigerate for a minimum of 6 hours or overnight to allow the layers to set.
12 -
Before serving, drizzle with additional caramel sauce if desired. Slice and serve chilled.
# Additional Notes:
01 -
For optimal consistency, refrigerate dessert for at least 6 hours or overnight before slicing.
02 -
If substituting homemade whipped cream for prepared topping, add just before serving and consume within 24 hours.
03 -
Use metric measurements for consistent results.