Serves 1
Directions
- 1Mix the graham cracker crumbs with melted butter and press into a 9x13-inch dish.
- 2Refrigerate the crust for 15 minutes.
- 3In a bowl, whisk together pudding mix, milk, canned pumpkin, pumpkin pie spice, and vanilla bean paste.
- 4Spread the cheesecake filling evenly over the chilled crust.
- 5Spread the pumpkin pudding mixture over the cheesecake layer.
- 6Spread Cool Whip over the top.
- 7Refrigerate for at least an hour.
- 8Top with pumpkin pie spice before serving.
Ingredients
- 2 cup graham cracker crumbs
- 1 stick butter, melted
- 1 container Philadelphia No-Bake Cheesecake Filling
- 1 cup canned pumpkin
- 1 box instant vanilla pudding
- 1 1/2 cup milk
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla bean paste (optional)
- 1 container Cool Whip
- pumpkin pie spice (optional)
Equipment
bowl9x13-inch dishwhisk
Tips
- You can make your own homemade whipped topping if you prefer.
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