These No Bake Pumpkin Dream Bars will be your new go-to Thanksgiving dessert. It's an easy layered dessert recipe with a Gingersnap cookie crust. With layers of pumpkin cheesecake, pumpkin spice pudding. and Cool Whip it's a creamy treat everyone will love.
Line an 8X8-inch baking pan with parchment paper. It will allow for easy removal and slicing of the bars.
In a small mixing bowl, melt the butter and add the Gingersnap cookie crumbs. Mix until well combined.
Pour crumb mixture into the bottom and pat down so that crumbs are spread evenly throughout the pan.
Place into freezer for a minimum of 30 minutes to harden.
In a medium mixing bowl, combine the pudding mix and milk called for in the directions, and whisk until well combined. Refrigerate for a minimum of 10 minutes.
In a mixing bowl, beat the cream cheese until smooth.
Add the confectioners' sugar, pumpkin puree, vanilla, pumpkin spice and mix until well combined. With a rubber spatula, fold in one cup of the Cool Whip until completely combined.
Place dollops of the pumpkin cream cheese on top of the frozen cookie crust and spread evenly to all sides of the pan.
Place the pudding on top of the cream cheese and spread.
Cover completely with remaining Cool Whip.
Place into refrigerator for a minimum of four hours (or overnight is best) or into the freezer for an hour and a half.
Sprinkle with chopped pecan pieces and additional crushed Gingersnap cookies, if desired.