1 Cup Cinnamon Graham Crackers crushed
1 Cup Honey Graham Crackers crushed
1 Cup Unsalted Butter melted
½ Cup Flour
¼ Cup Sugar
1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup)
3 8-oz Blocks of Cream Cheese, softened
3 Cups Powdered Sugar
4 Cups Cool Whip, softened
3 Packages of 3.4-oz Instant Vanilla Pudding
2.5 Cups Whole Milk
15- oz Can Pumpkin Puree
1 Tsp Pumpkin Pie Spice


  • Preheat oven to 350°.
  • Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl.
  • Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely.
  • In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain.
  • Spread cream cheese mixture over the top of the cooled graham cracker crust.
  • In a large mixing bowl combine instant vanilla pudding, milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together.
  • Pour pudding mixture over the cream cheese layer.
  • Spread remaining cool whip over the top of the desert. Sprinkle with ¾ cup of remaining chopped pecans.
  • Cover with plastic wrap and refrigerate 3 hours. Move to the freezer one hour before serving. This will allow for easy cutting and lifting of each dessert piece when serving.

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