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Instructions:
- Prepare the Crust:
- In a medium bowl, combine the crushed graham crackers and melted butter until well mixed.
- Press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust.
- Place the crust in the refrigerator to set while you prepare the layers.
- Make the Cream Cheese Layer:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice.
- Continue mixing until fully combined and smooth.
- Gently fold in the thawed whipped topping until evenly mixed.
- Spread the cream cheese and pumpkin mixture over the chilled crust, smoothing it into an even layer.
- Prepare the Pudding Layer:
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, about 2 minutes.
- Spread the pudding mixture over the pumpkin layer in the baking dish.
- Add the Final Layer:
- Spread an even layer of whipped topping over the pudding layer.
- If desired, sprinkle chopped nuts or crushed graham crackers on top for added texture and flavor.
- Chill and Serve:
- Cover the dish and refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld together.
- When ready to serve, slice into squares and enjoy this creamy, pumpkin-flavored delight!
