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A piece of a layered dessert with graham cracker crust, no bake cheesecake, pumpkin pudding, and whipped cream.
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Pumpkin Delight

This pumpkin delight is a delicious layered dessert that is perfect for fall. It has layers of graham cracker crust, no bake cheesecake, pumpkin pudding and cool whip, and they all come together for the perfect slice!
Prep Time20 minutes
Cook Time8 minutes
Chilling Time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin, pumpkin delight
Servings: 18 pieces
Calories: 247kcal

Equipment

Ingredients

  • 2 1/2 cups finely crushed graham cracker crumbs
  • 6 TBS salted butter (melted)
  • 1/3 cup granulated sugar (divided)
  • 8 oz cream cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 (8) oz containers cool whip (thawed and divided)
  • 2 (3.4) oz boxes instant pumpkin spice pudding
  • 3 cups whole milk
  • 1/4 cup pecan pieces (optional, for topping)
  • 1 tsp cinnamon or pumpkin pie spice.

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper, and set aside.
  • In a medium sized mixing bowl, add the graham cracker crumbs, melted butter, and granulated sugar and whisk them together.
  • Press the graham cracker crumble evenly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool completely.
  • In a large bowl (a stand mixer works great), beat the cream cheese till smooth and creamy.
  • Add in the powdered sugar and vanilla extract and whip them into the cream cheese.
  • Fold in 4oz (or 1/2 of one container) of a cool whip container into the cream cheese mixture, with a rubber spatula.
  • Spread the cream cheese mixture over the top of the graham cracker layer.
  • In a large bowl, combine the pudding boxes and the milk, whisking them together for 2 minutes. Let it sit for about 5 minutes to thicken.
  • Spread the pumpkin pudding over the top of the cream cheese mixture.
  • Spread the remaining 1 1/2 packages of cool whip over the top of the pudding mixture.
  • Sprinkle the chopped pecans evenly over the top of the whipped cream.
  • Sprinkle with cinnamon or pumpkin pie spice, if desired.
  • Place the mixture in the fridge to chill for 6 hours, or overnight, before slicing and serving.

Nutrition

Calories: 247kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 299mg | Potassium: 117mg | Fiber: 1g | Sugar: 21g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg