Pumpkin Pecan Cheesecake Lush Dessert

1. 1

   Prepare the cheesecake instant pudding according to the package directions.

2. 2

   Place in the fridge until ready to use.

3. 3

   In a large mixing bowl, beat together the whipped topping, pumpkin puree, and pumpkin pie spice.

4. 4

   Set aside.

5. 5

   Line the bottom of a 13x9 baking dish with gingersnap cookies.

6. 6

   Completely cover the gingersnap layer with half of the cheesecake pudding.

7. 7

   Then spread on half of the pumpkin mixture.

8. 8

   Top with 1/4 cup of the chopped pecans and another layer of gingersnap cookies.

9. 9

   Then top with the rest of the cheesecake pudding.

10. 10

    Top with the rest of the pumpkin mixture, and then garnish with the remaining 1/4 cup of chopped pecans and 4-5 crushed gingersnap cookies.

11. 11

    Cover tightly and refrigerate in the coldest part of your refrigerator overnight.

12. 12

    Once chilled, cut into 24 equal servings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.