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Recipe compliments of www.ITISAKEEPER.com
Pumpkin Lush Cake
This Pumpkin Lush Cake is the ultimate no-bake fall dessert. With layers of creamy cheesecake filling, spiced pumpkin pudding, and a fluffy whipped topping over a buttery graham cracker crust, it’s as easy as it is delicious.
Ingredients
- ½ cup Butter, melted
- 1 cup Flour
- 1 ¼ cup Chopped walnuts, divided
- 6.8 ounces Instant vanilla pudding, 2, 3.4 ounce boxes
- 2 cups Milk
- 1 cup Pumpkin puree
- 1 cup Powered sugar
- 8 ounces Cream cheese, softened
- 2 cups Whipped topping, divide
- 1 ½ teaspoons Pumpkin Pie Spice
Instructions
- Preheat oven to 325℉.
- In a bowl, mix together butter, flour and 1 cup of chopped walnuts.
- Press mixture into the bottom of a 13x9 inch baking dish.
- Bake for 20 minutes or until lightly golden brown.
- Let crust cool completely.
- Meanwhile, mix together pudding with milk until thick.
- Stir in pumpkin puree; spread over cooled crust.
- Beat powdered sugar and cream cheese together until fluffy.
- Fold in whipped topping.
- Spread evenly over pumpkin mixture.
- Top with remaining whipped topping.
- Garnish with remaining chopped walnuts and sprinkle Pumpkin Pie Spice over the top.
- Refrigerate for at least 1 hour.
Christina's Notes
- Chill the Layers: Let each layer firm up a bit before adding the next for clean slices and better structure.
- Use Pumpkin Spice Pudding (if available): It deepens the autumn flavor and eliminates the need for extra spice.
- Try a Gingersnap Crust: For more warmth and crunch, swap graham crackers for crushed gingersnaps.
- Serve in Jars: Perfect for parties or personal servings, just layer everything in small mason jars.
- Don’t Skip the Chill Time: This dessert needs time to set. A minimum of 4 hours (or overnight) is best for structure and flavor.