Pumpkin Dreamboat Dessert

October 29, 2014 | western

Makes 15-18 servings

  • 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


  1. In a large bowl, combine the Oreos and butter and mix until crumbs are fully coated.
  2. Press the crumbs into a 9×13 inch baking dish and place in the refrigerator while you work on the other layers.
  3. In a medium bowl, whip the cream cheese until light and fluffy. Add the sugar and 2 Tbsp. milk and mix well.
  4. Fold in 1 1/2 cups Cool Whip. Spread this mixture over the refrigerated crust.
  5. In another bowl, combine the pumpkin pudding with the 3 1/4 cups milk and whisk until pudding thickens up. Spread this over the previous cream cheese layer.
  6. 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.
  7. Sprinkle the pecans evenly over the top and then place in the refrigerator for 4 hour or the freezer for 1 hour before serving.

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