OMG, guys. I have officially found my favorite pumpkin recipe! Which is saying something because I’ve made quite a few. {Including these pumpkin snickerdoodles, which are amazing, by the way.} I’m going to a pumpkin party at the end of the month and we are all suppose to bring a pumpkin food and this is going to be my pick. It’s a spin off from my Vanilla Dreamboat Dessert and my Pistachio Dreamboat Dessert and this one is my favorite out of the three. It’s creamy, delicious, and most of all, pumpkiny!
Pumpkin Dreamboat Dessert
Makes 15-18 servings
Ingredients:
- 1 pkg regular Oreos, finely crushed {NOT doublestuff}
- 6 Tbsp. salted butter, melted
- 1 pkg {8 oz.} Philadelphia cream cheese, softened {I say Philadelphia because I haven’t been able to use an off-brand that doesn’t lump.}
- 1/4 cup granulated sugar
- 2 Tbsp. cold milk
- 1 tub {16 oz.} Cool Whip, divided
- 2 pkgs {3.4 oz.} instant pumpkin spice pudding mix
- 3&1/4 cups whole milk, cold
- 1/3 cup chopped pecans
Directions:
- In a large bowl, combine the Oreos and butter and mix until crumbs are fully coated.
- Press the crumbs into a 9×13 inch baking dish and place in the refrigerator while you work on the other layers.
- In a medium bowl, whip the cream cheese until light and fluffy. Add the sugar and 2 Tbsp. milk and mix well.
- Fold in 1 & 1/2 cups Cool Whip. Spread this mixture over the refrigerated crust.
- In another bowl, combine the pumpkin pudding with the 3 & 1/4 cups milk and which until pudding thickens up. Spread this over the previous cream cheese layer.
- Let the dessert rest for about five minutes, so the pudding can firm up completely and then spread the remaining Cool Whip over the top.
- Sprinkle the pecans evenly over the top and then place in the refrigerator for 4 hour or the freezer for 1 hour before serving.
Happy fall, my friends. I’m loving the cooler weather!
-Sarah
sarah this looks SO delicious, I love chocolate with my pumpkin
That looks scrumptious!