No-Bake Pumpkin Lush
Servings 15 squares
Ingredients
Crust
- 2 cups gingersnap cookie crumbs about 30 cookies, crushed
- ⅓ cup unsalted butter melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping thawed
Pumpkin Pudding Layer
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 2 3.4 oz boxes instant vanilla pudding mix
- 2 ½ cups cold milk
- 1 tablespoon pumpkin pie spice
Topping
- 2 cups whipped topping thawed, about 8 oz
- crushed gingersnaps, chopped pecans, or pumpkin pie spice for garnish, optional
Instructions
Make the Gingersnap Crust
- Stir the gingersnap crumbs and melted butter together until they resemble wet sand. Press firmly into the bottom of a 9x13-inch dish.
- For a crunchy crust, bake at 350°F for 10 minutes, then cool completely. To keep it fully no-bake, chill the crust for 15 minutes instead.
Make the Cream Cheese Layer
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in 1 cup of whipped topping until no streaks remain, then spread gently over the cooled crust.
Make the Pumpkin Pudding Layer
- Whisk the cold milk and both boxes of instant pudding for about 2 minutes, until it begins to thicken.
- Stir in the pumpkin puree and pumpkin pie spice, then spread carefully over the cream cheese layer.
Top and Chill
- Spread the remaining whipped topping over the pumpkin layer in soft swirls.
- Cover and refrigerate for at least 4 hours, or overnight, until set. Garnish just before serving and cut into squares.
Notes
- No-bake option: Skip baking the crust and chill it instead. You lose a little crunch but save the oven.
- Clean slices: Wipe the knife with a warm cloth between cuts to keep the four layers distinct.
- Make-ahead: Best assembled a day in advance so the layers set fully.