Pumpkin Lasagna

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

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

Pumpkin Lasagna

Ingredients:

• 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

Directions:

1. 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.
2. Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
3. In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust.
4. 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.
5. Top off with the rest of your Cool Whip. Add white chocolate shavings.
6. 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.