Pumpkin Oreo Cream Dessert Squares

Pumpkin Oreo Cream Dessert Squares

These creamy pumpkin squares have 2 personalities–frozen it’s like ice cream cake; chilled it’s like a creamy and smooth pie. Makes a great Thanksgiving dessert.

Why not surprise guests this Thanksgiving by serving this in place of or in addition to the traditional pumpkin pie?

Of course, it’s just a wonderful fall (or any time) dessert, but this would be really special served at the holiday table.

You all know I’m not into fussing anymore, and this is about as fuss-free as you can get!

Who could ask for more?  America’s favorite cookie and creamy pumpkin together. FYI I usually buy the store brand of “America’s Favorite” because they’re way cheaper and taste just the same to me.

Nice change from traditional pumpkin pie

The crust works best if you use the regular sandwich cookies and not the ones with the extra white filling.  You could probably use them if that’s what you have, but it could make the crumbs a bit pasty. If you don’t like the idea of the chocolate crust, make a graham or vanilla wafer crust. Same crumb and butter amounts–just switch out the cookie!

I prefer this frozen because it reminds me of those nice hand-made ice cream cakes my mother used to buy for our birthdays at a local ice cream shop–gone for ages now–in Brooklyn (Von Dohlens to all my Avenue D peeps who read my blog), but it’s just as nice served well chilled.  Same deal as with my White Chocolate Heath Bar Crunch.

Just make sure not to reconstitute the evaporated milk if you are using that instead of the light cream or half-and-half.  You need a cream-like consistency so the dessert is more substantial and holds up to freezing–it won’t get ice crystals!

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Pumpkin Oreo Cream Dessert Squares

These creamy pumpkin squares have 2 personalities–frozen it’s like ice cream cake; chilled it’s like a creamy and smooth pie. Makes a great Thanksgiving dessert.

Prep Time15 mins

Total Time15 mins

Course: desserts

Cuisine: American

Keyword: pumpkin bars

Servings: 9

Calories: 318kcal

Author: Judith Hannemann

Ingredients

CRUST

• 2 1/2 cups Oreo cookie crumbs don’t use double-stuff
• 4 tbsp unsalted butter melted

FILLING

• 1/2 cup pumpkin puree solid-pack, not pie filling
• 1 pkg 4 serving size instant vanilla pudding mix
• 1/2 cup evaporated milk -OR- light cream/half and half
• 1 tsp pumpkin pie spice
• 1 tub 8 oz extra creamy whipped topping

Instructions

• Mix cookie crumbs with melted butter, making sure all the crumbs are coated.
• Press crumbs into a 8 x 8-inch or 9 x 9-inch square pan.
• Whisk together all the filling ingredients except the whipped topping, being careful that it’s all blended well.
• Fold in half the container of whipped topping. Spread on top of cookie crumb layer.
• Top with the remaining whipped topping.
• This may be frozen or served well chilled. If it gets hard-frozen, like ice cream sometimes does, let the dessert stand on the counter for 10-15 minutes.

Nutrition

Serving: 1person | Calories: 318kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 289mg | Potassium: 167mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2308IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 4mg

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Pumpkin Oreo Cream Dessert Squares

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