No-Bake Layered Pumpkin Squares

No-Bake Layered Pumpkin Squares


1 package (14.3 ounces) vanilla cream-filled sandwich cookies
½ cup Dierbergs butter, melted
1½ teaspoons pumpkin pie spice (divided)
2½ cups Dierbergs milk (divided)
2 packages (4-serving size each) instant vanilla pudding mix
⅔ cup canned pure pumpkin
2 packages (8 ounces each) Dierbergs cream cheese
½ cup Dierbergs sugar
1 container (12 ounces) frozen non-dairy whipped topping, thawed (divided)


In work bowl of food processor fitted with steel knife blade, process cookies until finely chopped. Add butter and ½ teaspoon of the pie spice; pulse until well mixed. Press firmly onto bottom of 9 x 13-inch baking pan that has been lightly coated with no-stick cooking spray; set aside.

In large bowl, whisk together 2 cups of the milk, pudding mix, pumpkin, and ½ teaspoon of the pie spice. Let stand until thickened, about 5 minutes.

In large mixer bowl, beat cream cheese, sugar, the remaining ½ cup milk, and remaining ½ teaspoon pie spice at medium speed until smooth and creamy. Stir in 1 cup of the whipped topping. Spread mixture evenly over crust.

Spread pudding mixture evenly over cream cheese layer. Stir remaining whipped topping with fork to loosen up; spread over top. Dust top with additional pie spice. Cover and chill at least 2 hours. Cut into squares.

Servings: 12
Serving Size: Per Bar

Per Serving
Calories: 523
Cholesterol: 66 mg
Fat: 28 g
Sodium: 597 mg
Carbohydrates: 64 g
Protein: 8 g
Fiber: 1 g