Pumpkin Maple Dessert Lasagna
A simple, no-bake dessert with layers of delicious Maple Creme Oreo cookies, creamy pumpkin pudding, fluffy maple cheesecake mousse, and chopped toasted pecans!
Ingredients
- 1 (3.4 oz) box instant vanilla pudding
- 10 ounces evaporated milk
- ½ cup pumpkin puree
- ½ teaspoon pumpkin spice
- 8 ounces cream cheese
- ⅓ cup maple syrup
- ⅓ cup powdered sugar
- 1 (8 oz) tub whipped topping, divided
- 32 Maple Creme Oreos (can substitute Golden Oreos)*
- ½ cup toasted pecans chopped
Instructions
- In a medium bowl, whisk the pudding mix, evaporated milk, pumpkin, and pumpkin spice together. Set aside to thicken while you prepare the maple filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, maple syrup, and powdered sugar until smooth. Fold in 1 and 1/2 cups of the whipped topping.
- To assemble, start by lining the bottom of an 8-inch square dish with half (16) of the Oreos. Spread half of the pudding evenly on top of the cookies. Top with dollops of the maple filling, then spread into an even layer. Repeat the layering with the remaining cookies, pudding, and maple filling. Spread the rest of the whipped topping on top, then sprinkle with the chopped pecans.
- Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of caramel, if desired.
Notes
*You will need a little more than one package of the Maple Creme Oreos since there are 24 in a package.