Pumpkin Delight

Pumpkin Delight is a deliciously easy four layer dessert made with a buttery pecan crust, a cheesecake layer, a pudding layer then topped off with whipped topping!

Course Dessert

Cuisine American

Keyword Pumpkin Delight, Pumpkin Delight Recipe, Pumpkin Layered Dessert, Pumpkin Lush

Prep Time 20

Cook Time 20

Chill Time: 4

Total Time 4 40

Servings

Calories 388kcal

Author Brandie @ The Country Cook

Ingredients

For the crust:

¾ cup salted butter, softened to room temperature
7 tablespoons light brown sugar
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon pumpkin pie spice
3 tablespoons chopped pecans

For the cream cheese layer:

8 ounces (1 block) cream cheese, softened to room temperature
2 cups powdered sugar
8 ounces (1 tub) whipped topping (Cool Whip), thawed

For the pudding layer:

2 cups cold milk
3.4 ounce package instant pumpkin spice pudding mix

For the topping:

8 ounces (1 tub) whipped topping thawed
Chopped pecans for garnish

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick baking spray and set aside.
In a large bowl, with an electric hand mixer, cream together the softened butter and brown sugar until smooth.
Add the vanilla extract and mix it in.
Add the flour and pumpkin spice, mix to combine, and scrape down the sides if needed.
Stir in the pecans.
Press the crust into an even layer on the bottom of the prepared baking dish.
Bake for 20 minutes, until it appears dry on the top and a toothpick inserted into the center comes out clean. Let cool completely.
Once the crust is cool, make the cream cheese layer by whipping the softened cream cheese with an electric hand mixer in a large bowl until smooth.
Add the powdered sugar a little at a time until fully mixed in. Add half of the whipped topping, and mix it in. Add the remaining whipped topping and fold it by hand with a spatula until there are no streaks left. This will help make sure the mixture stays light and fluffy.
In a separate bowl, make the pudding layer by whisking together the milk and pumpkin pudding mix for 2 minutes until thickened.
Now it's time to layer. Smooth the cream cheese mixture evenly on top of the cool crust.
Next spread the pumpkin pudding evenly on top of the cream cheese layer.
Lastly, top with the remaining whipped topping.
Cover with plastic wrap and place in the refrigerator for at least 4 hours, or overnight is best to set up.
Garnish with more chopped pecans, slice, and serve.

Notes

Other pudding options can be used, see above on my suggestions.
You can make homemade whipped cream, it may not be as stable, instructions are included above.
The pecans can be left out of the recipe if you are not a fan.
This can be frozen, see above on how to do that.
Only instant pudding should be used - not cook and serve.

Nutrition