No-Bake Layered Pumpkin Pie

No-Bake Layered Pumpkin Pie

  • PRINT

PREP TIME : 11  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package cream cheese (8 oz.) , softened
  • 1/2 cup powdered sugar
  • 3/4 cup milk
  • 1 package instant vanilla pudding (4 serving size)
  • 1/2 cup HERSHEY'S Spreads Chocolate
  • 1 packages crumb crust (9 oz.)
  • 1 cup pumpkin canned
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 2 cups frozen whipped topping , thawed and divided

Directions

  • 1. Beat cream cheese and powdered sugar in large bowl until smooth. Add milk and instant pudding; beat well. Place 1 cup mixture in separate bowl; blend in chocolate spread. Spread over bottom of crumb crust.
  • 2. Add pumpkin, pumpkin pie spice and cinnamon to remaining cream cheese mixture; stir in 1 cup whipped topping; spread over chocolate layer.
  • 3. Spread remaining 1 cup whipped topping over pumpkin layer. Refrigerate 2 hours or until firm. Garnish as desired. Makes 8 servings.
Ingredients sitting on a table

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