Pumpkin pie is amazing, but spending hours creating it isn't possible when you have guests. This outrageous cheesecake lasagna? It takes 30 minutes to assemble, and the fridge finishes it.
What an easy Thanksgiving treat! I like cooking this no-bake dessert the night before a big party since the graham cracker layer softens in the fridge.
IngredientsContains 2 (8-oz.) packages of softened cream cheese.
1/2 cup (100 g) Granulated sugar
1 cup heavy cream
2 c. whole milk
3, 3.4-oz. instant vanilla pudding mix
1 c. pumpkin puree
2-tsp pumpkin pie spice
12. Graham cracker sheets, divided
1/2 cup store-bought or homemade caramel sauce, split
Roasted pecans chopped for serving
Beat cream cheese and sugar with a handheld mixer on medium-high speed in a large bowl until frothy. Slowly add heavy cream and whip to stiff peaks.
Step 2: Mix milk, pudding mix, pumpkin, and pumpkin pie spice in a bowl until smooth and thick.
Step 3: Apply a thin layer of cream cheese mixture to the bottom of a 13" x 9" baking dish. Cover with 6–7 graham crackers.
Add half the pudding, then half the cream cheese. Drizzle half caramel. Repeat, finishing with cream cheese (save caramel for serving).
Step 4: Loosely cover with plastic wrap and chill for 4 hours or overnight.
Step 5: Drizzle reserved caramel. Top with pecans.
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