I can’t believe Thanksgiving is next week. Holy cow this month has flown by.
I have a fabulous pumpkin dessert to share with you today.
I happen to LoVe pumpkin, so when I saw a recipe for “pumpkin lust” on pinterest last year, I was a little excited. I made my own version of “pumpkin lust” and I’m here to tell you it’s fab-u-lous!!!
I made this for Thanksgiving last year and my husband’s family went crazy over it, and I mean seriously crazy. I think my father-in-law actually had some for breakfast the next morning.
Walmart is the only store I’ve seen the pumpkin spice pudding at and let me tell you, it’s a hot commodity. Luckily last year I grabbed about six boxes of it and shared them with my mom and friend because they couldn’t find any. My husband found some more at the downtown Walmart and grabbed me a dozen more boxes that I gladly shared.
I was much wiser this year and as soon as I saw it at Walmart I stocked up! If you can’t find any, my condolences to you and just know that you need to grab it next year as soon as it hits the store shelves!
This dessert is scrumptious, fabulous, delicious!
- 1 1/2 cups graham cracker or gingersnap crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- Cream Cheese layer:
- 1 8 oz. pkg , cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp. milk
- 1 tsp. vanilla
- 1 8 oz container cool whip , divided
- Pudding Layer:
- 1 small package Jello instant pumpkin spice pudding
- 1 small package Jello instant white chocolate pudding
- 3 1/2 cups half-n-half (milk is fine too)
For the crust layer:
Combine graham cracker crumbs, melted butter and sugar in a small bowl. Mix well and press into a buttered 9x13 pan. Set aside.
For the cream cheese layer:
In medium-size bowl mix softened cream cheese, powdered sugar, milk and vanilla. Beat until smooth.
Fold in one half of the container of cool whip.
Spread over crust.
For the pudding layer:
Combine pudding mixes and half-n-half in a medium-size, whisk for several minutes. Let stand for a couple minutes until it's soft set. Pour over cream cheese layer and spread evenly.
Top with remaining cool whip.
Garnish with chocolate curls, if desired.
Store in refrigerator
There are a few variations you can do with this dessert. I've made it with with a graham cracker crust and with a gingersnap crust—both were fabulous, so it's just kind of a personal preference. Also, feel free to use two boxes of the pumpkin spice pudding instead of one pumpkin spice and one white chocolate. Again, I've made it both ways and both are fabulous. Some of my boys like pumpkin, but don't love it, so when I combine the two flavors, it kind of mellows the intensity of the pumpkin flavor. Finally, if you're not worried about adding any "extra" calories, you can replace the cool whip on top with fresh, sweetened whipped cream (soooo goood!)