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No Bake Pumpkin Dream Bars

No bake pumpkin dream bars layer a buttery graham cracker crust with smooth cream cheese and spiced pumpkin pudding. Chill until firm for neat, creamy bars with a soft whipped topping finish.
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Prep Time 20 minutes
Chilling 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 0.25 teaspoon salt
For the cream cheese layer
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
For the pumpkin layer
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cups cold whole milk
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 1 tub (8 oz) whipped topping thawed

Equipment

  • 1 9x13-inch baking dish

Method
 

Press and chill the crust
  1. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the long sides.
  2. Stir the graham cracker crumbs, melted unsalted butter, granulated sugar, and salt together.
  3. Press the mixture firmly into an even layer in the dish.
  4. Refrigerate the crust for 20 minutes.
Make the cream cheese layer
  1. Beat the softened cream cheese in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla extract.
  3. Spread the mixture evenly over the chilled crust.
Make the pumpkin layer and finish the bars
  1. Whisk the pudding mix and cold whole milk in a large bowl for 2 minutes, until thick.
  2. Whisk in the pumpkin puree and pumpkin pie spice.
  3. Gently fold in the whipped topping until no streaks remain.
  4. Spread the pumpkin mixture evenly over the cream cheese layer.
  5. Cover the dish.
  6. Refrigerate for at least 6 hours, until firm.
  7. Lift the bars out using the parchment overhang.
  8. Cut into 16 pieces.

Notes

For clean slices, wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the creamy layers may change texture. For a gluten-free option, use gluten-free graham cracker crumbs.