Go Back
–+ servings
Print Recipe
4.97 from 52 votes

Pumpkin Lasagna Dessert

Pumpkin lasagna with layers of Oreos, cream cheese, pumpkin pudding, and whipped cream is a no-bake fall dessert that’s creamy and festive!
Prep Time15 minutes
Refrigerating Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 18
Author: Kristyn Merkley

Ingredients

  • 2 rows Golden Oreos
  • 2 rows Pumpkin Oreos, or crushed Gingersnaps
  • 8 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • ½ cup butter
  • 1 cup powdered sugar
  • 16 ounce container cool whip, divided, or use whipped cream
  • 2 (3.4-ounce) packages instant pumpkin pudding
  • 3 cups milk
  • white chocolate bar, to make curls with - I use vanilla candy coating

Instructions

  • Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a Ziploc baggie and add your melted butter. Mix until it is well combined.
  • Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
  • In a medium bowl, combine cream cheese, butter, powdered sugar, and ½ of the cool whip. Mix well and pour over your Oreo Crust.
  • In another bowl, make your pudding by adding the milk to a bowl and the instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
  • Top off with the rest of your Cool Whip. Add white chocolate shavings.
  • Refrigerate at least 1 hour before serving. ENJOY!

Video

Notes

CAN’T FIND THE PUMPKIN PUDDING MIX??
Omit the instant pumpkin pudding mixes and 3 cups of milk and you can use this homemade recipe to make the pumpkin pudding layer.
  • 1 (5.1-ounce) package instant vanilla pudding mix
  • 1 (12-ounce) can evaporated milk 
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and Pumpkin Pie Spice and whisk together.
Add milk until you get your desired texture. Start with ½ cup milk and mix up to 1½ cups milk. Do not mix in the full 3 cups of milk or it will be soup. Use for the pumpkin pudding layer in this pumpkin dessert lasagna.
CAN’T FIND PUMPKIN OREOS?
  • I’d use Golden Oreos and add a little bit of Pumpkin Pie Spice OR use crushed Gingersnaps
DON’T LIKE OREOS?
  • A graham cracker or gingersnap crust on this dessert would be great too. 
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 237kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 98mg | Sugar: 23g | Vitamin A: 410IU | Calcium: 78mg | Iron: 0.1mg