Last year I made two creamy pumpkin desserts: Pumpkin Eclair Cake with Chocolate Ganache Frosting
and Triple Layer Pumpkin Icebox Pie. This time I’m sharing with you an specially creamy, no bake
Oreo Pumpkin Lasagna that combines three favorite ingredients: Oreo cookies, pumpkin puree and cream cheese.
I didn’t list the preparation method for vanilla pudding because my readers are from different countries and there are different package sizes of puddings everywhere.
Some puddings require cooking while others are instant ones (I cooked mine, but I suppose instant pudding would work just as well). That is why I suggest to use 2 cups of already prepared pudding. While preparing, it is good to use brown sugar instead of granulated sugar for extra flavor. Also, it is very important to prepare the pudding with 1 3/4 cup less milk then instructions on package say, because pumpkin will make it thinner.
You can serve this light and airy dessert at Halloween or Thanksgiving party, or at any other time during autumn or winter. All in all, Oreo Pumpkin Lasagna is my new fall favorite!
- OREO COOKIE CRUST:
- 1 package chocolate Oreo cookies about 36 cookies
- 6 Tbsp butter melted
- CREAM CHEESE FILLING:
- 1 cup ricotta cheese or 1 cup cream cheese + 1 Tbsp milk
- 1/4 cup granulated sugar
- 1 cup whipped cream
- PUMPKIN FILLING:
- 2 cups PREPARED vanilla pudding* with brown sugar
- 1 3/4 cup pumpkin puree
- 2 tsp pumpkin spice
- 1 cup whipped cream
- chocolate chips
OREO COOKIE CRUST: Crush chocolate Oreo cookies in your food processor into fine crumbs. Add melted butter and pulse a few times to incorporate.
Press the crumbs into the bottom of the 9x9" pan. Refrigerate. While crust cookie is chilling, prepare fillings.
CREAM CHEESE FILLING: Mix reicotta cheese with granulated sugar. Add whipped cream and stir to combine.
PUMPKIN FILLING: Mix prepared vanilla pudding with pumpkin puree and pumpkin spice.
ASSEMBLING: Spread cream cheese filling over cookie crust. Then spread pumpkin filling over cream cheese filling. Top with whipped cream and sprinkle with chocolate chips. Refrigerate for at least 2 hours before serving.
*prepare the pudding with 1 3/4 cup less milk then instructions on package say