Pumpkin Layered Treat (Print Version)
A stack of pumpkin, sweet cream, and caramel—awesome for your fall hangout or easy night in.
# Ingredients:
→ Cookie Base
01 -
115 g salted butter, melted
02 -
850 g ginger snap cookies, crushed
→ Mousse Layer
03 -
1 teaspoon vanilla extract
04 -
240 ml heavy cream, chilled
05 -
225 g cream cheese, room temperature
06 -
120 g powdered sugar, sifted
→ Pudding Layer
07 -
1.5 teaspoons pumpkin pie spice
08 -
425 g pure pumpkin purée
09 -
290 g instant vanilla pudding mix
10 -
480 ml whole milk, chilled
→ Whipped Layer
11 -
240 ml caramel topping
12 -
1 teaspoon ground cinnamon
13 -
450 g frozen whipped topping, thawed
# Steps:
01 -
Hit a 33 x 23 cm baking dish with a bit of non-stick spray, then put it aside for later.
02 -
Pop the ginger snaps in a food processor until broken down. Add in your melted butter, then stir together in a bowl so everything’s a bit damp.
03 -
Take half your crumb mix and squish it flat into your sprayed pan. Pat it down tight.
04 -
Toss the cold milk, pudding mix, pumpkin, and your spice in a big bowl. Whip with a hand mixer for about 2 minutes till it’s nice and thick.
05 -
Grab another big bowl. Beat together the cream cheese, powdered sugar, vanilla, and super cold heavy cream. Keep whipping until it fluffs up and looks smooth.
06 -
Gently stir the cinnamon right into the thawed whipped topping so it’s all mixed in.
07 -
Scoop that thick pudding mixture all over your cookie base, smoothing it out as you go.
08 -
Carefully spread the cream cheese mousse over your pudding layer. Go slow so your layers stay put.
09 -
Sprinkle what’s left of the cookie mix on top of the mousse. Press it down just a bit so it sticks.
10 -
Cover it all up with your cinnamon whipped topping. Give it a generous drizzle of caramel on top.
11 -
Wrap up the dish and stick it in the fridge for at least 6 hours or overnight so the layers firm up.
12 -
If you want, hit it with extra caramel right before serving. Cut chilled squares and dig in.
# Notes:
01 -
Let it chill in the fridge at least 6 hours—overnight is even better—so it cuts up nice and tidy.
02 -
If using homemade whipped cream instead of the store-bought stuff, put it on right before you eat and finish leftovers within a day.
03 -
Stick with metric measurements to keep things spot-on every time.