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4-Layered Pumpkin Delight Dessert with Cool Whip and Pecans Recipe

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4.2 from 55 reviews

  • Author: Amina
  • Total Time: 40 minutes (plus chilling time)
  • Yield: 16 servings

Description

This 4-Layered Pumpkin Delight Dessert is a creamy, fluffy, and crunchy treat perfect for fall gatherings. Featuring a baked graham cracker and pecan crust, a smooth cream cheese and vanilla pudding layer, a spiced pumpkin whipped topping, and a final layer of Cool Whip garnished with toasted brown sugar pecans, this no-bake, chilled dessert balances rich flavors and textures for a crowd-pleasing seasonal favorite.

Ingredients

Crust

  • 1 cup graham crackers (approximately 8 large cracker sheets)
  • 1/2 cup pecans
  • 1/2 teaspoon cinnamon
  • 1/2 cup melted butter (1 stick)

Cream Cheese Layer

  • 1 (8 oz.) package cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1 (3.4 oz.) package instant vanilla pudding mix
  • 1 1/4 cups cold milk

Pumpkin Layer

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 (8 oz.) carton Cool Whip (thawed)

Top Layer and Garnish

  • 1 (8 oz.) carton Cool Whip (thawed)
  • 1/2 cup pecans
  • 2 tablespoons butter
  • 2 tablespoons brown sugar

Instructions

  1. Prepare and bake crust: Preheat the oven to 350°F. Line a 9×9-inch square pan with aluminum foil and lightly spray with non-stick baking spray. In a food processor, combine graham crackers, 1/2 cup pecans, and cinnamon; process until finely crushed. Add melted butter and pulse to blend. Press this crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow the crust to cool to room temperature.
  2. Make cream cheese layer: Using a hand or stand mixer, beat the cream cheese and powdered sugar together until smooth. In a separate bowl, whisk the instant vanilla pudding mix into the cold milk until smooth. With the mixer running on low, gradually add the pudding mixture into the cream cheese mixture. Continue mixing until fully combined and smooth, scraping down the bowl sides as necessary. Spread this mixture evenly over the cooled crust and refrigerate.
  3. Prepare pumpkin layer: Fold together the pumpkin puree, pumpkin pie spice, and one carton (8 oz.) of thawed Cool Whip until the mixture is fluffy and smooth. Evenly spread this layer over the chilled cream cheese layer.
  4. Add top Cool Whip layer: Spread the second 8 oz. carton of thawed Cool Whip evenly over the pumpkin layer. Refrigerate the assembled dessert for at least 2 hours to set.
  5. Make brown sugar toasted pecans: In a skillet over medium-low heat, melt 2 tablespoons butter with 2 tablespoons brown sugar. Add the remaining 1/2 cup pecans and stir to coat evenly. Toast the pecans for 5-7 minutes, stirring frequently until fragrant and toasted. Remove from heat, transfer pecans to waxed paper, and allow them to cool. Once cooled, roughly chop the pecans.
  6. Assemble and serve: Sprinkle the toasted chopped pecans evenly over the top Cool Whip layer. Slice into squares and serve chilled.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • The crust must be baked and cooled before layering to prevent sogginess.
  • Chilling the dessert for at least 2 hours helps set the layers properly.
  • Toast pecans carefully to avoid burning and to maximize flavor.
  • This dessert serves best when kept refrigerated until serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/4-layered-pumpkin-delight-dessert-with-cool-whip-and-pecans-recipe/