Description
Pumpkin Delight is a creamy, layered dessert with a graham cracker crust, spiced pumpkin layer, and whipped topping—perfect for fall gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) box instant vanilla pudding
- 1 (3.4 oz) box instant butterscotch pudding
- 2 cups cold milk
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- Additional whipped topping for top layer
- Chopped pecans or graham cracker crumbs for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press into a 9×13 inch baking dish to form crust. Bake for 8-10 minutes. Let cool.
- In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
- In another bowl, whisk together pumpkin puree, vanilla pudding, butterscotch pudding, milk, pumpkin pie spice, and cinnamon until thickened. Spread over cream cheese layer.
- Top with additional whipped topping. Smooth the surface evenly.
- Refrigerate for at least 4 hours or overnight to set completely.
- Garnish with chopped pecans or graham cracker crumbs if desired before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps.
- This dessert is best made ahead of time to allow it to fully set.
- Can substitute homemade whipped cream for whipped topping if preferred.