Description
A layered no‑bake pumpkin dessert with a cookie crust, creamy mousse, spiced pumpkin pudding, and whipped topping—perfect make‑ahead treat for fall.
Ingredients
- For the crust: ginger snap cookies (or graham crackers), salted butter
- Mousse layer: powdered sugar, cream cheese, vanilla extract, heavy cream
- Pudding layer: whole milk, instant vanilla pudding mix, pure pumpkin puree (not pumpkin pie filling), pumpkin pie spice
- Whipped topping: whipped topping (or whipped cream), ground cinnamon, caramel sauce (store‑bought or homemade)
Instructions
- Spray a 9×13‑inch baking dish with nonstick cooking spray and set aside.
- Make the crust: roughly crush ginger snap cookies (or graham crackers) in a food processor, then stir in melted salted butter. Press half of the crust into the bottom of the dish.
- In a bowl, whisk together whole milk, instant vanilla pudding mix, pure pumpkin puree, and pumpkin pie spice until smooth and thickened. Set aside.
- In another bowl, beat cream cheese, powdered sugar, vanilla extract, and heavy cream with a hand mixer until smooth and mousse‑like; it will double in volume. Set aside.
- In a third bowl, fold ground cinnamon into the whipped topping. Set aside.
- Assemble layers: spread the pumpkin pudding over the cookie crust, then top with the mousse layer. Sprinkle the remaining cookie crumb mixture on top.
- Spread the cinnamon whipped topping over everything, cover, and refrigerate for at least 6 to 8 hours or overnight.
- Before serving, drizzle with caramel sauce.
Notes
- Store covered and refrigerated—this dessert keeps for a couple of days.
- Delicious make‑ahead dessert; flavors improve after chilling.
