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No Bake Pumpkin Lasagna Dessert

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We love this super simple No Bake Pumpkin Lasagna dessert. It is our go to easy recipe for the Fall season. It is made complete with a crust made from golden oreos, a cheesecake layer, a pumpkin spice layer, and then topped with cool whip and delicious caramel sauce. Let’s talk about how to make this pumpkin dessert lasagna.

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No Bake Pumpkin Lasagna Dessert

We love easy no bake desserts, especially for the holiday season. This easy dessert is packed with fall flavors, perfect for this time of year.

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Why we love this recipe:

No bake desserts mean less time in the kitchen, and one less dish we have to find room for in the oven.

It is a simple recipe without any overwhelming flavors, which makes this a crowd pleaser.

It has a few different things happening all in one dessert, from the creamy cheesecake layer to the pumpkin pudding layer. It all comes together perfectly.

No Bake Pumpkin Lasagna Dessert

Here’s what you’ll need to make it-

No Bake Pumpkin Lasagna Dessert ingredients

Pumpkin Lasagna Ingredients

  • 36 Golden Oreo cookies
  • 6 tbsp. Butter, melted
  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 2 tbsp. Milk
  • 16 oz. cool whip, divided
  • 2 (3.4 oz.) packages of pumpkin spice instant pudding mix
  • 3 cups cold milk
  • Optional, caramel sauce or pumpkin pie spice for topping

Pumpkin Lasagna Directions

Step 1: For the bottom layer, add your oreos to a food processor and blend to crumbs, or, add them to a gallon sized plastic bag and crush by hand.

Step 2: Add melted butter to oreo crumbs and mix together to combine.

Step 3: Press the oreo mixture into the bottom of a 9×13 inch pan. Move to the freezer to chill for about 5 minutes.

Step 4: Meanwhile, make the cream cheese layer. In a large bowl, beat cream cheese until softened and smooth.

Step 5: Add powdered sugar and milk, and mix to combine.

Step 6: Add 8 oz. of cool whip, and mix again, making sure to scrape down the sides of the bowl. Mix until everything is incorporated.

Step 7: Pour the cream cheese mixture over the golden oreo crust, and smooth out evenly. Move to the refrigerator to chill for 1 hour.

Step 8: For the next layer, in a large mixing bowl whisk together pumpkin spice pudding and 3 cups of milk. Whisk for about 2 minutes, until the pudding begins to thicken.

Step 9: Pour over the cream cheese layer and smooth out evenly. Move to the refrigerator to chill for another hour.

Step 10: Once the pudding is nice and set, for the top layer smooth out the remaining 8 oz. cool whip over top of the pudding. Return to the refrigerator to chill for 4 more hours.

Optional, before serving, top with a drizzle of caramel sauce.

Tip: Make this no bake pumpkin dessert ahead of time, and let it chill in the refrigerator for 24 hours for best results.

No Bake Pumpkin Lasagna Dessert

This makes such a delicious dessert, it is one of our favorite pumpkin recipes to make. It makes a great no-bake pumpkin dessert to serve with Thanksgiving dinner. It will be a big hit among your holiday table. If you like chocolate lasagna, you’ll love this pumpkin version.

No Bake Pumpkin Lasagna Dessert

Recipe FAQs

Can I make this with graham crackers?

Yes! For a graham cracker crust, substitute the Oreos for 1 1/2 cups graham cracker crumbs, and add 1/4 cup sugar for a little sweetness in the crust.

What if I can’t find pumpkin spice pudding?

You can use vanilla pudding in this recipe, as well. For that layer, you’ll just want to mix the vanilla pudding mix with milk, reduced to 2 1/2 cups, but also add 15 oz. of pumpkin puree and 1 tsp. pumpkin pie spice. Your pumpkin layer will be a little thicker with this method.

You might also like these other great Fall recipes-

Pumpkin Chocolate Chip Bread

Crockpot Pumpkin Spice Lattes

Pumpkin Spice Cinnamon Roll Waffles

For a printable version of this no bake pumpkin lasagna dessert, see the recipe card below.

Yield: 15 servings

No Bake Pumpkin Lasagna Dessert

No Bake Pumpkin Lasagna Dessert

A delicious no bake pumpkin lasagna dessert with golden oreo crust, a cheesecake layer, pumpkin pudding layer, and topped with cool whip and caramel sauce.

Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 36 Golden Oreo cookies
  • 6 tbsp. Butter, melted
  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 2 tbsp. Milk
  • 16 oz. cool whip, divided
  • 2 (3.4 oz.) packages of pumpkin spice pudding mix
  • 3 cups cold milk
  • Optional, caramel sauce for topping

Instructions

    1. Add your oreos to a food processor and blend to crumbs, or, add them to a gallon sized plastic bag and crush by hand.
    2. Add melted butter to oreo crumbs and mix together to combine.
    3. Press the oreo mixture into the bottom of a 9x13 inch pan. Move to the freezer to chill for about 5 minutes.
    4. Meanwhile, in a large mixing bowl, beat cream cheese until softened and smooth. Add powdered sugar and milk, and mix to combine. Add 8 oz. of cool whip, and mix again, making sure to scrape down the sides of the bowl. Mix until everything is incorporated.
    5. Pour the cream cheese mixture over the golden oreo crust, and smooth out evenly. Move to the refrigerator to chill for 1 hour.
    6. For the next layer, in a large mixing bowl whisk together pumpkin spice pudding and 3 cups of milk. Whisk for about 2 minutes, until the pudding begins to thicken.
    7. Pour over the cream cheese layer and smooth out evenly. Move to the refrigerator to chill for another hour.
    8. Once the pudding is nice and set, for the last layer smooth out the remaining 8 oz. cool whip over top of the pudding.
    9. Return to the refrigerator to chill for 4 more hours.
    10. Optional, before serving, top with a drizzle of caramel sauce.

Nutrition Information:

Yield:

15

Serving Size:

1 piece

Amount Per Serving: Calories: 377

Nutrition information isn’t always accurate.

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