5 from 2 votes
Layered No Bake Pumpkin Dream Bars.
No Bake Pumpkin Dream Bars
Prep Time
45 mins
Refrigeration
4 hrs
 

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.

Course: Dessert
Cuisine: American
Keyword: Dream Bars, No Bake, pumpkin
Servings: 9 people
Calories: 324 kcal
Author: Lynne
Ingredients
Crust
  • 1 ⅓ cups crushed Gingersnap cookie crumbs
  • 5 tablespoons unsalted butter
Pudding Layer
  • 3.4 ounce package Pumpkin Spice Pudding Mix
  • cups milk
Pumpkin Cream Cheese Layer
  • 6 ounces cream cheese room temperature
  • 1/2 cup confectioners' sugar
  • 1/4 cup pure pumpkin puree
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon pumpkin spice
  • 1 cup Cool Whip from container below
  • 8 ounces Cool Whip divided
  • Chopped pecans and additional crushed Gingersnap cookies for topping, if desired
Instructions
  1. Line an 8X8-inch baking pan with parchment paper. It will allow for easy removal and slicing of the bars.

  2. In a small mixing bowl, melt the butter and add the Gingersnap cookie crumbs. Mix until well combined.

  3. Pour crumb mixture into the bottom and pat down so that crumbs are spread evenly throughout the pan.

  4. Place into freezer for a minimum of 30 minutes to harden.

Pudding Layer
  1. 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.

Pumpkin Cream Cheese Layer
  1. In a mixing bowl, beat the cream cheese until smooth.

  2. 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.

Assembly
  1. Place dollops of the pumpkin cream cheese on top of the frozen cookie crust and spread evenly to all sides of the pan.

  2. Place the pudding on top of the cream cheese and spread.

  3. Cover completely with remaining Cool Whip.

  4. Place into refrigerator for a minimum of four hours (or overnight is best) or into the freezer for an hour and a half.

  5. Sprinkle with chopped pecan pieces and additional crushed Gingersnap cookies, if desired.

Nutrition Facts
No Bake Pumpkin Dream Bars
Amount Per Serving (1 g)
Calories 324 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 46mg15%
Sodium 332mg14%
Potassium 179mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 1617IU32%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.