Layered Cheesecake Pumpkin Pie Pudding

My oldest son and I both love anything that is pumpkin or cheesecake. So I combined both and made our new favorite dessert. The graham crackers I used are organic without HFCS or hydrogenated oils. I picked them up at Whole Foods. I did use the regular boxed pudding mix. One day, I hope to have figured out how to make delicious creamy pudding from scratch, but that day has yet to arrive and part of being healthy is not allowing stress to creep in.  So, instead of obsessing about using a boxed pudding mix, I happily bought it without letting myself feel guilty. You have to pick and choose the battles you fight an this is one that I was not going to butt heads over. In an ideal world, there would be nothing bad to eat, but obviously, this is not ideal, so we do the best we can with what we have.

Layered Cheesecake Pumpkin Pie Pudding

Pumpkin Pie Pudding:

29 oz pumpkin puree

1/2 cup brown sugar (I make my own)

2 cups whole milk

2 large packages of vanilla instant pudding

2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

Cheesecake:

24 ounce cream cheese (3 packages), softened

1 cup unprocessed sugar

1/2 cup milk

1 tsp vanilla 

3 cups crushed graham crackers, divided in half

 

In medium bowl, mix together cream cheese, 1 cup sugar, 1/2 cup milk, and vanilla.

In large bowl, whisk pudding and 2 cups milk together for about 30 seconds.

Add pumpkin puree, brown sugar, cinnamon, nutmeg, ginger and cloves and mix for about 2 minutes.

In large plastic baggie, crush graham crackers.

In large bowl, alternate the pumpkin, cheesecake, and then crushed graham crackers.

Cover with plastic wrap and refrigerate for a few hours or overnight.

Serve with homemade whipped cream.

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