Introduction
Oh, hello there, friend! Can you smell that? That sweet, spicy, comforting scent of autumn that just makes you want to curl up on the couch with a good book and a cozy blanket? Me too! And today, we’re capturing all of that deliciousness in a dessert that’s so easy, you’ll be wondering why you haven’t made it sooner. I’m talking about my absolute favorite No-Bake Pumpkin Lasagna. It’s layers of pure bliss, no oven required, and it’s perfect for any gathering or just a special treat for yourself. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, the “cooking” time is practically non-existent.
- Easy: If you can crush cookies and stir stuff, you can make this!
- Giftable: Package up a slice (or a whole pan!) for a thoughtful homemade gift.
- Crowd-Pleasing: Everyone adores this dessert. It’s a guaranteed hit!
- No Oven Needed: Perfect for those hot days or when your oven is already busy.
Ingredients
Gather ’round, let’s see what deliciousness we need:
- For the Cookie Base:
- 30 ounces ginger snap cookies, crushed (about 3-4 cups of crumbs) – These cookies bring that perfect spicy-sweet crunch!
- ½ cup salted butter, melted – Helps bind everything together for a sturdy base.
- For the Mousse Layer:
- 1 cup powdered sugar, sifted – Sifting makes it super smooth, no lumps allowed!
- 8 ounces cream cheese, room temperature – So important for a creamy, dreamy texture.
- 1 teaspoon vanilla extract – The classic flavor enhancer!
- 1 cup heavy cream, chilled – Whipped to perfection for that airy mousse feel.
- For the Pudding Layer:
- 2 cups whole milk, chilled – Full-fat milk gives the best pudding consistency.
- 10.2 ounces instant vanilla pudding mix (2 x 5.1 ounce boxes) – The magic shortcut to creamy, delicious pudding!
- 15 ounces pure pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1 ½ teaspoons pumpkin pie spice – This is where all those cozy fall flavors live!
- For the Whipped Layer:
- 16 ounces frozen whipped topping, thawed – The easiest way to get that fluffy topping!
- 1 teaspoon ground cinnamon – A little extra warmth and spice.
- 1 cup caramel topping – The perfect sweet drizzle to finish it off!
How to Make It
Alright, apron on, let’s get started! It’s as simple as layering your favorite treats.
Step 1: Prepare the Cookie Base
First things first, let’s make that delightful crunchy base. In a medium bowl, combine your crushed ginger snap cookies with the melted butter. Give it a good mix until all those cookie crumbs are nicely coated. Now, take a 9×13 inch baking dish and press this mixture evenly into the bottom. I like to use the bottom of a glass or a measuring cup to get it nice and compact. This is going to be our delicious foundation!
Step 2: Make the Mousse Layer
Time for some creamy magic! In a medium bowl, beat together your sifted powdered sugar, softened cream cheese, and vanilla extract. Keep going until it’s wonderfully smooth and free of any lumps. In a separate bowl (make sure it’s super clean and dry!), whip your chilled heavy cream until you have stiff peaks. You know, when you lift the whisk, the cream stands up straight? That’s what you’re looking for! Now, the gentle part: carefully fold that whipped cream into the cream cheese mixture. Don’t overmix! Just fold until it’s combined and looks like a cloud. Gently spread this luscious mousse layer evenly over your cookie base.
Step 3: Prepare the Pudding Layer
Here comes the star of the show – the pumpkin! In a large bowl, whisk together the chilled whole milk, your instant vanilla pudding mix, the pure pumpkin puree, and the pumpkin pie spice. Whisk it all up until it’s well combined and starts to thicken. It will be thick and luscious like pudding should be! Carefully spread this beautiful orange pudding layer evenly over the mousse layer. It’s starting to look like a real lasagna now!
Step 4: Add the Whipped Layer
We’re almost there! In another bowl, gently stir together your thawed whipped topping and the ground cinnamon. You want to keep it light and airy. Spread this mixture evenly over the pudding layer, creating a fluffy blanket. Then, for the grand finale, drizzle that glorious caramel topping all over the whipped layer. Get creative with your drizzles – make it pretty!
Step 5: Chill
The hardest part is waiting! Cover your beautiful creation with plastic wrap and pop it into the refrigerator. You’ll want to chill it for at least 4 hours, but honestly, overnight is even better. This allows all those wonderful flavors to meld together and for the dessert to firm up perfectly.
Substitutions & Additions
This recipe is pretty forgiving, so feel free to play around!
- Cookie Base: Don’t have ginger snaps? Graham crackers or even Nilla wafers would work beautifully. Just adjust the amount of butter if the crumb consistency is different.
- Spices: If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, nutmeg, and cloves.
- Topping: Instead of caramel, try a chocolate drizzle or even a sprinkle of chopped pecans or toasted walnuts for extra crunch.
- Spice Level: Want a little more kick? Add a pinch of cayenne pepper to the pudding layer for a subtle warmth.
Tips for Success
A few little secrets from my kitchen to yours:
- Room Temperature Cream Cheese: This is key to a smooth mousse layer. If it’s too cold, you’ll end up with lumps.
- Don’t Overmix the Whipped Cream: Stop when you reach stiff peaks. Over-whipping can make it grainy.
- Chill Time is Crucial: Resist the urge to dig in too soon! Proper chilling is what sets the layers and makes it sliceable.
- Prep Ahead: You can make the cookie base and even the mousse layer a day in advance and keep them covered in the fridge. Just assemble the remaining layers when you’re ready to chill the whole dessert.
How to Store It
Once your No-Bake Pumpkin Lasagna has had its beauty sleep in the fridge, it’s ready to be enjoyed! Keep any leftovers tightly covered with plastic wrap in the refrigerator. It’s best enjoyed within 3-4 days. The flavors actually get even better on the second day!
FAQs
Is it really no-bake?
Absolutely! This dessert is designed to be assembled and chilled, making it perfect for any time of year and any occasion where you want a delicious pumpkin treat without turning on the oven.
Can I use a different kind of cookie for the base?
Yes, you can! While ginger snaps provide a wonderful spicy flavor that complements the pumpkin, graham crackers or even vanilla wafers would also make a delicious crust.
How long does it need to chill before serving?
For the best texture and to allow the layers to set properly, it needs at least 4 hours in the refrigerator. However, chilling it overnight is highly recommended for optimal flavor melding and firmness.
Can I make this ahead of time for a party?
Yes, you can! You can assemble the entire dessert the day before your event and keep it refrigerated. It will actually taste even better as the flavors have more time to mingle!
No-Bake Pumpkin Lasagna
Equipment
- 9x13 inch baking dish
- Medium bowl for cookie base and mousse layer
- Separate bowl for whipping cream
- Large bowl for pudding layer
- Whisk
- Plastic wrap
Ingredients
Cookie Base
- 30 ounces ginger snap cookies, crushed about 3-4 cups of crumbs
- 0.5 cup salted butter, melted
Mousse Layer
- 1 cup powdered sugar, sifted
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled Whipped to perfection
Pudding Layer
- 2 cups whole milk, chilled
- 2 boxes instant vanilla pudding mix (2 x 5.1 ounce boxes)
- 15 ounces pure pumpkin puree Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1.5 teaspoons pumpkin pie spice
Whipped Layer
- 16 ounces frozen whipped topping, thawed
- 1 teaspoon ground cinnamon
- 1 cup caramel topping
Instructions
- Combine crushed ginger snap cookies with melted butter until crumbs are coated. Press evenly into the bottom of a 9x13 inch baking dish.30 ounces ginger snap cookies, crushed
- In a medium bowl, beat together powdered sugar, softened cream cheese, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.30 ounces ginger snap cookies, crushed
- Spread the mousse layer evenly over the cookie base.
- In a large bowl, whisk together whole milk, instant vanilla pudding mix, pure pumpkin puree, and pumpkin pie spice until well combined and thickened.30 ounces ginger snap cookies, crushed
- Spread the pudding layer evenly over the mousse layer.
- Gently stir together thawed whipped topping and ground cinnamon. Spread evenly over the pudding layer.30 ounces ginger snap cookies, crushed
- Drizzle caramel topping all over the whipped layer.30 ounces ginger snap cookies, crushed
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.