Pumpkin Lush

• 총 시간: 2 hours

재료

18 sheets cinnamon graham crackers

½ cup salted butter melted

16 ounce full-fat cream cheese (2- 8 ounce blocks) softened

2 ¼ cups powder sugar

1 teaspoon vanilla extract

2 – 8-ounce tubs whipped topping such as Cool Whip

2 cups whole milk

5 ⅒ ounce package instant cheesecake pudding mix unprepared

15 ounce can pumpkin puree (not pie filling)

2 teaspoons pumpkin pie spice

1 cup chopped pecans

방향

Prepare your baking dish. Spray a 9×9, high-sided baking dish with cooking spray and set aside.

Crush the graham crackers. In a food processor, pulverize the Graham crackers until they reach a coarse crumb.

Make the crust. In a large bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of your prepared baking dish and place in the freezer to set while you prepare the filling.

Make the cream cheese layer. In a large bowl, combine the cream cheese, powdered sugar, and vanilla with an electric hand mixer until very smooth.

Fold in whipped topping. Use a spatula to fold 1 (8-ounce) container of whipped topping, starting from the bottom and swooping up and over the top until completely combined. Spread the cream cheese mixture over the graham cracker crust and pop it back into the freezer until you're ready for the next layer.

Mix the pumpkin layer. In a large bowl, using a hand or stand mixer, combine the whole milk and cheesecake pudding mix. Then add the pumpkin puree and pie spice. Blend until well incorporated.

Spread the mixture over the cream cheese layer and place it in your refrigerator to chill for at least 2 hours.

Cover with whipped topping. Spread the top with the whipped topping and garnish with pecans. Serve chilled.