Candy Corn Lasagna is easy, no bake, fall dessert recipe with Golden Oreo crust, cheesecake filling, pumpkin layer and whipped cream on top. If you need delicious festive dessert to feed the crowd at Halloween party or Thanksgiving dinner, this no bake dessert is perfect choice. This Candy Corn Lasagna is just fun and festive twist on my old Pumpkin Lasagna, and this time it’s completely NO BAKE recipe!!!
Candy Corn Lasagna
Candy Corn Lasagna is layered, pumpkin and vanilla flavored no bake dessert. Since holiday season is upon us, I wanted to create delicious and easy dessert recipe, perfect for Halloween and Thanksgiving. But, holiday desserts must look festive, too!
Since, candy corn is very popular seasonal treat, that inspired me to make this lasagna. Bright orange, yellow and white colors look so festive. And these colorful layers are also very delicious, as well.
Candy Corn Lasagna starts with Golden Oreo crust.
Yellow layer is light and fluffy, vanilla flavored mixture of cream cheese, butter and whipped cream. I added yellow food coloring to make it look fancy and festive, perfect for Halloween and Thanksgiving.
Orange colored layer is combo of vanilla pudding, pumpkin puree and pumpkin pie spice.
It’s all topped with thick layer of whipped cream and garnish with yellow and orange sprinkles and candies.
How to Make Candy Corn Lasagna
First, make the crust. Ground whole Oreo cookies with the filling in a food processor to make fine crumbs, then stir in ½ cup melted butter until evenly moistened. Now, press the mixture in the bottom of 9 x 13-inch dish, set in the freezer to firm while making cheesecake layer.
For Yellow cream cheese layer, in a bowl cream together ¾ cup softened butter, 10 oz. softened cream cheese and 1 ½ cups powdered sugar until smooth and creamy. Then, add 2 cup whipped cream and mix to combine. Finally, add yellow food coloring a little at the time to get desired color and spread the mixture over chilled crust. Place in the freezer to firm while making next layer.
To make the pumpkin layer, whisk together milk, vanilla instant pudding mix, pumpkin puree and pumpkin pie spice and until it’s smooth. Spread over top of cheesecake layer.
Spread whipped cream on top Candy Corn Lasagna. Before serving garnish with sprinkles and candies.
If you like this Candy Corn Lasagna you will also like these adorable fall recipes:
Pumpkin Lasagna It’s time for a dessert! I can’t imagine anything better than this! Creamy and absolutely irresistible!
Pumpkin Cheesecake with Oreo crust, creamy cheesecake layer, spiced pumpkin cheesecake, whipped cream and chocolate ganache on top, sounds like a great alternative to pumpkin pie, especially for those cheesecake fans out there.
Searching for a perfect festive dessert?! Pecan Pie Cheesecake is perfect Thanksgiving treat. Combo of classic Pecan Pie and delicious cheesecake sound as an interesting twist of two traditional dessert!
Candy Corn Lasagna
Prep Time: 45- Total Time: 45
- Yield: 12 1x
- Category: Desserts
- Method: no bake
- Cuisine: American
Description
Candy Corn Lasagna is layered, pumpkin and vanilla flavored no bake dessert.
Ingredients
Oreo Crust:
- 36 Golden Oreo cookies-crushed
- ½ cup unsalted butter-melted
Yellow Cream Cheese Filling:
- ¾ cup unsalted butter-softened
- 10 oz. cream cheese-softened
- 1 ½ cup powdered sugar
- 2 teaspoons vanilla
- 2 cups whipped cream (homemade or cool whip-thawed)
- Yellow food coloring
Pumpkin Layer:
- 2 ¾ cups whole milk
- 15 oz. can pumpkin puree (almost 2 cups)
- 1/2 teaspoon pumpkin pie spice (or more to taste)
- 3 x 3.4 oz box vanilla instant pudding
Topping:
- 3 cups whipped cream (homemade or cool whip-thawed)
- Yellow and orange sprinkles and M&M candies
Instructions
- To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13-inch dish, set in the freezer to firm while making cheesecake layer.
- In a bowl cream together ¾ cup softened butter, 10 oz. softened cream cheese and 1 ½ cups powdered sugar until smooth and creamy. Add 2 cup whipped cream and mix to combine. Add yellow food coloring a little at the time to get desired color. Spread the mixture over chilled crust. Place in the frizer for 10 minutes.
- Whisk together milk, vanilla instant pudding mix, pumpkin puree and pumpkin pie spice and until it’s smooth. Spread over top of cheesecake layer.
- Spread 3 cups of whipped cream on top. Before serving garnish with sprinkles and candies.
6 comments
I love the concept of this dessert. I am not a big pumpkin fan, so I am thinking of using sweet potatoes in place of the pumpkin. I will cook the sweet potatoes, then mash and add butter, sugar, and vanilla extract.
Do you use 3 packages of pudding?
(I just looked at her other lasagna recipe and it does look like three boxes!)
Want to make this but want to clarify that you use three boxes of pudding??
Could I used Almond Milk instead of whole milk?
Hi Teresa, I think you could do that!