Print
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 2 cups confectioner’s sugar
- 1 cup whipped topping (Cool Whip)
- 15 ounces can pumpkin puree
- 2 teaspoons pumpkin spice
- 4 ounces instant vanilla pudding mix
- 1/2 cup Cool Whip
- 1 1/4 cups half-and-half
- 8 ounces Cool Whip
- Chopped pecans for garnish
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking pan.
- Prepare the graham cracker crust mixture and bake for 5-7 minutes.
- Allow the crust to cool completely.
- Mix cream cheese and confectioner’s sugar, then fold in whipped topping.
- Spread the cheesecake layer over the cooled crust and refrigerate.
- Whisk together half-and-half and pudding mix, then add pumpkin and pumpkin spice.
- Fold in Cool Whip for the pumpkin layer.
- Spread the pumpkin layer over the cheesecake layer.
- Top with remaining Cool Whip and sprinkle chopped pecans.
- Cover and refrigerate for 1-2 hours before serving.
Notes
Make sure cream cheese is at room temperature for smooth mixing.
For a gluten-free option, use gluten-free cookies instead of graham crackers.
Allow the dessert to set longer for firmer slices.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45