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Pumpkin Pie Lush
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Prep Time:
45 minutes
Total Time:
5 hours 45 minutes
Indulgent pumpkin dessert with oatmeal cookie crust, layers of pumpkin spice cream cheese, caramel pudding, and whipped topping for a decadent fall treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix
  • Butter, water and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 cup powdered sugar
  • 2 teaspoons pumpkin pie spice
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
  • 3 cups cold milk
  • 1/2 cup plus 2 tablespoons caramel sauce
Instructions:
  • Preheat the oven to 375°F. Follow the instructions on the pouch to make and bake the cookies. Allow them to cool completely for at least 20 minutes before enjoying.
  • Place half of the cookies into a food processor and pulse into coarse crumbs. Transfer to a large bowl. Repeat with the remaining cookies. Mix in 1/3 cup of melted butter until fully combined. Press the cookie crumb mixture firmly into the bottom of a 13x9-inch glass baking dish. Set aside.
  • In a large bowl, use an electric mixer on medium speed to blend together cream cheese, pumpkin, powdered sugar, and pumpkin pie spice until smooth, making sure to scrape down the sides of the bowl regularly. Mix in 2 cups of whipped topping, then spread the mixture over the cookie crust.
  • In a medium bowl, whisk together dry pudding mixes and milk until thick, about 2 minutes. Stir in 1/2 cup caramel sauce. Spread this mixture over the cream cheese layer. Dollop the remaining whipped topping on top and spread it evenly. Cover and refrigerate for 4 hours before serving.
  • Before serving, generously drizzle the remaining 2 tablespoons of caramel sauce on top of the dish. Slice into 6 rows by 4 rows, and refrigerate any leftovers for later enjoyment.

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