Pumpkin Lush

12 standard portions

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Ingredients

• 2 cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 8 tablespoons unsalted butter (melted)
• 2 8-ounce packages cream cheese (softened to room temperature)
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup whipped topping (Cool Whip)
• 1 cup half and half
• 1 4-ounce box vanilla pudding
• 1 15-ounce can pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 cup whipped topping (Cool Whip)
• 2 cups whipped topping (Cool Whip)
• 1/2 cup pecans (chopped)
• caramel sauce (to drizzle)

Method

1. In a bowl, combine the crust ingredients and mix until the graham crumbs are moistened.
2. Spray a 9x13 inch pan with cooking spray, then press the graham crumbs into the bottom of the pan. Use the bottom of a measuring cup to pack the crust down firmly and evenly. Set aside.
3. To make the cheesecake layer, in a bowl combine the cream cheese with powdered sugar and vanilla extract, and beat with an electric mixer (or in a stand mixer) until well combined and creamy. Fold in the whipped topping.
4. Spread the mixture on the graham cracker crust. Smooth out using a spatula, and chill in the fridge as you make the rest of the layers.
5. In a separate bowl, combine vanilla pudding mix with half and half and mix until the mixture has thickened. Add the pumpkin puree and spice and mix until well combined.
6. Then fold in the whipped topping. Spread the pumpkin mixture on top of the cheesecake layer.
7. Spread 2 cups of whipped topping over the pumpkin layer, and chill for at least 3 hours to set.
8. Just before serving, sprinkle the top of the pumpkin lush with chopped pecans and drizzle with caramel sauce.