No Bake Pumpkin Shortbread Bars

Name: No Bake Pumpkin Shortbread Bars
Prep time: 25 min
Total time: 145 min
Yield: 18 porsi
Cuisine: Indonesian
Ingredients: 1½ cups shortbread cookie crumbs; 3 tablespoons butter, (melted); 2 tablespoons granulated white sugar; Two 8-ounce packages cream cheese, (at room temperature); ¾ cup granulated white sugar; One 15-ounce can unsweetened pumpkin puree; ¾ cup sour cream; ¾ cup milk; One 3.5-ounce package instant vanilla pudding mix; 3 cups Cool Whip, (thawed); ½ cup shortbread cookie crumbs

Wonderful, easy fall dessert recipe!

⏱️ 145 min 🔪 Prep: 25 min 📊 Hard 👁️ 1 views

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Foto: RecipeGirl

Ingredients

18 servings

1½ cups shortbread cookie crumbs
3 tablespoons butter, (melted)
2 tablespoons granulated white sugar
Two 8-ounce packages cream cheese, (at room temperature)
¾ cup granulated white sugar
One 15-ounce can unsweetened pumpkin puree
¾ cup sour cream
¾ cup milk
One 3.5-ounce package instant vanilla pudding mix
3 cups Cool Whip, (thawed)
½ cup shortbread cookie crumbs

Steps

In a medium bowl, combine 1½ cups cookie crumbs, butter and sugar. Press the crumb mixture into the bottom of an 8½ x 11-inch pan. Place the pan into the freezer while you prepare the rest of the dessert. You want the crust to firm up.
In a large bowl, use an electric mixer to soften up the cream cheese and beat until creamy. Mix in the sugar, then the pumpkin and sour cream until well-combined. Add in the milk and the dry pudding mix, and beat for 1 minute.
Remove the pan from the freezer and spread the pumpkin mixture evenly on top. Spread the Cool Whip on next. Then sprinkle cookie crumbs on top.
Refrigerate the dessert for at least a couple of hours before cutting and serving.