Pumpkin Lasagna

 A submission from Krystal! To see the original recipe, click here:

https://lilluna.com/pumpkin-lasagna/

Pumpkin Lasagna

2 rows golden Oreos

2 rows pumpkin Oreos or crushed Gingersnaps

8 TB unsalted butter melted

8 oz PHILADELPHIA cream cheese softened

1/2 c butter

1 c powdered sugar

16 oz container cool whip divided, or use whipped cream

2 3.4 oz packages of pumpkin instant pudding

3 c milk

white chocolate bar to make curls with - I use vanilla candy coating

• Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
• Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
• In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust.
• In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
• Top off with the rest of your Cool Whip. Add white chocolate shavings.
• Refrigerate at least 1 hour before serving. ENJOY!

Notes from Author:

CAN’T FIND THE PUMPKIN PUDDING MIX??

Here is a homemade recipe you can use to take place of the pumpkin pudding (mixed with milk) layer:

1 - 5.1 oz. vanilla instant pudding mix

1 - 12 oz. can evaporated milk

1 - 15 oz. can pumpkin puree

1 tsp. pumpkin pie spice

Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and pumpkin pie spice and whisk together and use for the pumpkin pudding layer in this dessert. 😉

CAN’T FIND PUMPKIN OREOS?

I’d use Golden Oreos and add a little bit of Pumpkin Pie Spice OR use crushed Gingersnaps

DON’T LIKE OREOS?

A graham cracker or gingersnap crust on this dessert would be great too.