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Candy Corn Lasagna


  • Author: Vera Z.
  • Prep Time: 45
  • Total Time: 45
  • Yield: 12
  • 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

  1. 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.
  2. 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.
  3. Whisk together milk, vanilla instant pudding mix, pumpkin puree and pumpkin pie spice and until it’s smooth. Spread over top of cheesecake layer.
  4. Spread 3 cups of whipped cream on top. Before serving garnish with sprinkles and candies.