Best 4 Layer Pumpkin Dessert Recipe 475 Recipes

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

PUMPKIN DELIGHT

Steps:

• Grease a 9x13 pan and preheat the oven to 350 degrees F.
• Whisk together graham crackers, melted butter, and ⅓ cup granulated sugar in a medium mixing bowl.
• Gently press the graham cracker crumble evenly into the prepared baking dish and bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
• In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add remaining ⅓ cup of sugar and mix until combined.
• Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula.
• Spread the cream cheese mixture over top of the graham cracker crust.
• In a large mixing bowl, combine the pudding packages and milk, following the pudding box instructions.
• Add the pudding over the cream cheese layer and carefully smooth it into an even layer.
• Layer the remaining 2 packages of cool whip over the top of the pudding layer.
• Sprinkle the toasted pecan pieces over top.
• Cover and chill in the refrigerator for 8 hours or overnight before slicing and serving.

4 LAYER PUMPKIN DESSERT RECIPE - (4.7/5)

Steps:

• Heat oven to 350 degrees. Layer 1: Mix flour, butter and 1/2 c. pecans together. Press onto bottom of sprayed 9 x 13 pan. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool. Layer 2:Blend cream cheese and powdered sugar, add 1 c. cool whip and spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 c. cool whip until smooth. Spread over top of layer 2. Layer 4: After other 3 layers have chilled completely, spread 1 c. cool whip on top and sprinkle with remaining pecans.

LAYERED PUMPKIN DESSERT

Steps:

• Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.