Scale

1 box vanilla cake mix (baked and cooled) or graham crackers/cookies

1 (15 oz) can pumpkin purée

1 (5 oz) box instant vanilla pudding mix

1 ½ cups cold milk

1 teaspoon pumpkin pie spice

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 (8 oz) tub whipped topping, thawed

½ cup chopped pecans or walnuts

Caramel sauce for drizzling (optional)

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Whisk pudding mix, milk, pumpkin purée, and pumpkin pie spice until smooth. Chill 5–10 minutes.

Beat cream cheese and powdered sugar until smooth. Fold in half the whipped topping.

Layer half the baked cake (or cookies) in a 9×13-inch dish.

Spread cheesecake mixture over the base.

Add pumpkin pudding mixture on top.

Cover with remaining whipped topping and sprinkle with nuts.

Chill at least 4 hours or overnight.

Drizzle with caramel sauce before serving.

Use cookies or graham crackers for a quick no-bake base. Chill overnight for best results. Try ginger snaps or chocolate drizzle for variations.