Pumpkin Pie Lush
Pumpkin Pie Lush
Tired of the same old pumpkin pie? This decadent twist on a classic fall flavor is a perfect way to switch it up. With an oatmeal cookie crust and layers of pumpkin spice-cream cheese, caramel pudding and whipped topping, it gets better with every bite!
Tired of the same old pumpkin pie? This decadent twist on a classic fall flavor is a perfect way to switch it up. With an oatmeal cookie crust and layers of pumpkin spice-cream cheese, caramel pudding and whipped topping, it gets better with every bite!
Pumpkin Pie Lush
Prep 45 MIN
Total 5 HR 45 MIN
Servings 24
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix
- Butter, water and egg called for on cookie mix pouch
- 1/3 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
- 2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
- 3 cups cold milk
- 1/2 cup plus 2 tablespoons caramel sauce
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Steps
Baca Juga
- Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, place half of the cookies; process to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese, pumpkin, powdered sugar and pumpkin pie spice with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Expert Tips
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
Use a cookie scoop to make portioning cookie dough even faster and more consistent.
full recipe: https://www.bettycrocker.com/recipes/pumpkin-pie-lush
full recipe: https://www.bettycrocker.com/recipes/pumpkin-pie-lush
