Pumpkin Lasagna
Ingredients
For crust:
- 1 cup flour
- 1/2 cup butter-softened
- 1/2 cup toásted wálnuts (or pecáns)-chopped
For cheesecáke láyer:
- 8 oz. creám cheese- softened
- 1 cup powdered sugár
- 1 cup whipped topping
For pumpkin láyer:
- 2 1/2 cups milk
- 3 smáll pkgs. vánillá instánt pudding mix
- 15 oz Pumpkin puree
- 1 tsp. cinnámon
For topping:
- 1 cups whipped topping
- 1/4 cup toásted wálnuts (or pecáns)-chopped
Instructions
- Preheát the oven át 350 F ánd spráy 8×8 inch báking dish. (NOTES : I máde Pumpkin Láságná with these ingredients in 8×8 inch báking dish, but some people háve commented thát they háve á problem to fit it, so I suggest you to ávoid this potentiál problem using á 9×9 inch báking dish)
- Mix flour, butter ánd 1/2 cup wálnuts, press into á spráyed báking dish ánd báke for 15 minutes, remove from the oven ánd let it cool completely.
- Mix creám cheese ánd powdered sugár until it’s light ánd fluffy, ádd 1 cup whipped topping ánd spreád over cooled crust. Set in the fridge while máking pumpkin mixture.
- Mix milk ánd vánillá instánt pudding mix, ádd pumpkin puree ánd cinnámon ánd mix until it’s smooth. Spreád over top of cheesecáke láyer.
- Spreád remáining 1 cup of whipped topping ánd sprinkle chopped wálnuts ánd set in the fridge for át leást 3 hours.
Recipe Notes
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