Ingredients
Equipment
Method
- Combine the graham cracker crumbs and melted butter in a mixing bowl until evenly moistened.
- Press the graham cracker mixture firmly and evenly into the bottom of a 9x13-inch dish. Refrigerate for 15 minutes to allow the crust to set.
- Spread the Philadelphia No-Bake Cheesecake Filling evenly over the chilled graham cracker crust.
- In a separate bowl, whisk together the instant vanilla or French vanilla pudding mix and milk until smooth and beginning to thicken.
- Fold the pumpkin purée, pumpkin pie spice, and optional vanilla bean paste into the pudding mixture until evenly combined.
- Carefully spread the pumpkin pudding mixture evenly over the cheesecake layer.
- Spread the Cool Whip evenly over the pumpkin layer and finish with a light sprinkle of pumpkin pie spice.
- Refrigerate the dessert for 1 to 3 hours before slicing and serving.
Notes
No baking is required for this recipe.
Vanilla bean paste is optional and can be omitted.
Use instant vanilla or French vanilla pudding mix.
Refrigerate for 1 to 3 hours before serving so the layers have time to chill and set properly.
