4 Layer Pumpkin Dessert Recipes

LAYERED PUMPKIN DESSERT

Steps:

• Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

4 LAYER PUMPKIN DESSERT RECIPE - (4.7/5)

Steps:

• Heat oven to 350 degrees. Layer 1: Mix flour, butter and 1/2 c. pecans together. Press onto bottom of sprayed 9 x 13 pan. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool. Layer 2:Blend cream cheese and powdered sugar, add 1 c. cool whip and spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 c. cool whip until smooth. Spread over top of layer 2. Layer 4: After other 3 layers have chilled completely, spread 1 c. cool whip on top and sprinkle with remaining pecans.

4 LAYER PUMPKIN CARAMEL PECAN CAKE

Steps:

• 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
• 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
• 3. Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

LAYERED PUMPKIN-GINGERSNAP DESSERT

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

4 LAYER PUMPKIN DESSERT

Steps:

• First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
• Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
• Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
• Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.