Pumpkin Dessert Lasagna with Ladyfingers and White Chocolate
A chilled layered dessert with a graham crust, pumpkin cream cheese mousse, ladyfingers, and white chocolate whipped topping.
Equipment
- 9x13-inch baking pan
- Zip top bag
- Rolling Pin
- Hand mixer
- Large mixing bowls
Ingredients
Main Ingredients
- 9 graham cracker sheets about 1 sleeve
- 6 oz unsalted butter melted, 1 1/2 sticks
- 8 oz cream cheese softened
- ¼ cup heavy cream
- 1 cup powdered sugar
- 11 oz pumpkin puree not pumpkin pie filling
- 1 ½ tsp pumpkin pie spice
- 20 oz whipped topping thawed and divided, 2 1/2 tubs of 8 oz
- 6 oz white chocolate melted
- 15 ladyfinger cookies
- 1 cup pumpkin spice chips
- 1 cup chopped pecans optional
Instructions
Cooking
- Make the crust. Crush the graham crackers, mix with the melted butter, press into a 9x13 inch pan, and bake at 350 degrees F for 6 to 8 minutes until golden. Cool completely.
- Mix the pumpkin cream. Beat the cream cheese until fluffy, then mix in the heavy cream, powdered sugar, pumpkin puree, and pumpkin pie spice. Fold in one tub of whipped topping and whisk 1 to 2 minutes until fluffy.
- Make the white chocolate layer. Whisk a second tub of whipped topping with the melted white chocolate until smooth.
- Layer the dessert. Spread half the pumpkin cream over the crust, arrange the ladyfingers in rows, spread on the rest of the pumpkin cream, then the white chocolate layer, and a thin layer of whipped topping.
- Top and chill. Sprinkle with the spiced chips and pecans and refrigerate at least 2 hours before cutting.
Notes
Substitutions: Mini chocolate chips or toffee bits can replace the pumpkin spice chips, and the pecans can be left out.
Tips: Use regular cream cheese for a richer mousse and cool the white chocolate before whisking it in.
Storage: Refrigerate for up to 3 days and skip freezing.