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!
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

  1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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