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My friend Kari and I weren’t really sure what to call this. It’s very pumpkin-ie. Or is it pumpkin-y? She suggested Cream Cheese Pumpkin Dessert, Pumpkin Dessert for a Crowd, and Pumpkin Delight…I settled on Cream Cheese Pumpkin Dessert Recipe because it’s so creamy and delicious, it’s just the perfect name!
It’s pretty darn rich. The slice is easily enough for two people! You can also make this Cream Cheese Pumpkin Dessert Recipe a day prior and just refrigerate it.
A Cream Cheese Pumpkin Dessert Recipe
Ingredients:
- 1 box/pouch pumpkin spice cookie mix and ingredients to make cookie (butter, egg, water)
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 small packages (3.4 oz) pumpkin spice pudding
- 2-1/2 cups milk
- 1 tub (8 oz) whipped topping, thawed
Directions:
Preheat oven to 350 and grease a rectangular baking dish with cooking spray.
Prepare cookie dough as directed on the package and press evenly into the bottom of the baking dish with your fingers or the back of a spoon. Bake for 18-22 minutes or until center is set. Cool completely.
Beat cream cheese, powdered sugar and vanilla together until smooth. Spread on top of the cookie layer. Refrigerate.
Mix pudding and milk together with a wire whisk. Spoon onto the top of the cream cheese layer and return to the refrigerator. Let set, for at least an our, or overnight. Top with whipped topping before serving.
To print this Cream Cheese Pumpkin Dessert Recipe, click here!
Cream Cheese Pumpkin Dessert
Ingredients
- 1 box/pouch pumpkin spice cookie mix and ingredients to make cookie butter, egg, water
- 2 packages 8 oz each cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 small packages 3.4 oz pumpkin spice pudding
- 2-1/2 cups milk
- 1 tub 8 oz whipped topping, thawed
Instructions
-
Preheat oven to 350 and grease a rectangular baking dish with cooking spray.
-
Prepare cookie dough as directed on the package and press evenly into the bottom of the baking dish with your fingers or the back of a spoon. Bake for 18-22 minutes or until center is set. Cool completely.
-
Beat cream cheese, powdered sugar and vanilla together until smooth. Spread on top of the cookie layer. Refrigerate.
-
Mix pudding and milk together with a wire whisk. Spoon onto the top of the cream cheese layer and return to the refrigerator. Let set, for at least an our, or overnight. Top with whipped topping before serving.
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