4 Layers of Pumpkin Heaven! The Ultimate No-Bake Fall Dessert! 😍

🎃 **THE ULTIMATE NO-BAKE PUMPKIN FALL CAKE!** 🍂 If you love pumpkin desserts, cheesecake, and delicious fall flavors, you're going to LOVE this one! We're bringing you four incredible layers of creamy pumpkin goodness! It starts with a buttery cinnamon graham cracker crust, followed by a rich and fluffy no-bake cheesecake layer, thick and creamy pumpkin pudding, and a delicious whipped topping finished with chopped pecans and crushed graham crackers. The best part? NO OVEN REQUIRED! This dessert is perfect for Thanksgiving, holiday gatherings, family dinners, or anytime you're craving something delicious and pumpkin-filled! ❤️ Welcome to WTF Are We Eating Now? We love sharing homemade recipes, delicious desserts, comfort foods, and creative meals that everyone can enjoy! 👉 Subscribe to our channel: https://www.youtube.com/@WTFAREWEEATINGNOW **THE ULTIMATE NO-BAKE PUMPKIN FALL CAKE** Pan: 9×13-inch glass dish No baking required LAYER 1 — CINNAMON GRAHAM CRACKER CRUST Ingredients 3 cups finely crushed graham crackers ¾ cup unsalted butter, melted 3 tablespoons packed light brown sugar 2 tablespoons + ½ teaspoon ground cinnamon ¼ teaspoon salt Directions Combine graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until everything is evenly moistened. Press firmly and evenly into the bottom of the 9×13 glass dish. Refrigerate for 30 minutes. LAYER 2 — NO-BAKE CHEESECAKE Ingredients 16 oz cream cheese, softened ¾ cup powdered sugar 1 teaspoon vanilla extract (optional) 1½ cups Cool Whip, thawed Directions Beat the softened cream cheese until completely smooth. Add powdered sugar and vanilla and beat until creamy and fluffy. Gently fold in the Cool Whip. Spread evenly over the chilled crust. Refrigerate for 20–30 minutes. LAYER 3 — THICK & CREAMY PUMPKIN PUDDING Ingredients 1 box (5.1 oz) instant vanilla pudding mix 1 box (3.4 oz) instant vanilla pudding mix 2 cups cold whole milk 1½ cups 100% pure pumpkin puree 4 teaspoons pumpkin pie spice ½ teaspoon ground cinnamon 1 teaspoon vanilla extract Directions Combine both boxes of instant pudding mix in a large bowl. Add 2 cups cold whole milk and whisk until it starts thickening. Add pumpkin, pumpkin pie spice, cinnamon, and vanilla. Whisk until smooth, thick, and creamy. If it's too stiff to spread, add cold milk 1 tablespoon at a time. Otherwise, leave it alone. Gently spoon it over the cheesecake layer and spread evenly. Refrigerate for 20–30 minutes. LAYER 4 — WHIPPED TOPPING Ingredients 2½ cups Cool Whip, thawed ½ cup chopped pecans ½ cup crushed graham crackers Optional light dusting of cinnamon Directions Spread the Cool Whip evenly over the pumpkin layer. Sprinkle the chopped pecans over the top. Add the crushed graham crackers. Lightly dust with cinnamon if you want it. Chill for at least 1 hour before serving. 🍂 **WE'D LOVE TO HEAR FROM YOU!** Are you a traditional pumpkin pie lover, or would you rather have a creamy layered pumpkin dessert like this one? Let us know in the comments! Thank you for watching and supporting WTF Are We Eating Now! If you enjoyed this recipe, please give the video a thumbs up, subscribe, and share it with someone who loves pumpkin desserts! ❤️ **WTF ARE WE EATING NOW?** https://www.youtube.com/@WTFAREWEEATINGNOW #NoBakePumpkinDessert #PumpkinCake #PumpkinDessert #NoBakeDessert #PumpkinCheesecake #FallDesserts #ThanksgivingDesserts #EasyDessertRecipes #WTFAreWeEatingNow