Pumpkin Lasagna: Submitted by: Valeri Korber | Date Added: 30 Sep 2018 Ingredients:

IngredientsFOR CRUST:1 cup flour1/2 cup butter-softened1/2 cup toasted walnuts (or pecans)-choppedFOR CHEESECAKE LAYER:8 oz. cream cheese- softened1 cup powdered sugar1 cup whipped toppingFOR PUMPKIN LAYER:2 1/2 cups milk3 small pkgs. vanilla instant pudding mix15 oz Pumpkin puree1 tsp. cinnamonFOR TOPPING:1 cups whipped topping1/4 cup toasted walnuts (or pecans)-chopped 

Cooking Instructions:

Preheat the oven at 350 F and spray 9×9 inch baking dish. Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours. 

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