Pumpkin Chocolate Delight with Pretzel Crust
A salty, buttery-rich pretzel crust, cream cheese, white chocolate pumpkin fluff topped with whipped cream, chocolate chips and more pretzels make this easy fall treat more than your average 4 layer dessert!
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Servings: 8
Ingredients
Pretzel Crust
- 2 C pretzel sticks crushed
- ¾ C butter melted
- ¼ C brown sugar firmly packed
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 C powdered sugar
- 1 C whipped topping
Pumpkin Fluff Layer
- 15 oz canned pumpkin puree
- 3 boxes instant white chocolate pudding mix (3.56 size)
- 2 C half & half
- 1 C whipped topping
- 1 teaspoon pumpkin spice
Topping
- 2 C whipped topping
- ¼ C pretzel sticks crushed
- ¼ C mini chocolate chips
- semi-sweet chocolate sauce
Instructions
Pretzel Crust
- In a large bowl, mix crushed pretzels, butter, and brown sugar. Press into the bottom of a 9x13 pan. Bake at 350 degrees Fahrenheit for 10-15 minutes or until golden brown. Let cool completely (1hr) as you mix together the other layers.
Cream Cheese Layer
- Mix cream cheese, 1 C powdered sugar, I C whipped topping in a medium bowl and set aside.
Pumpkin Fluff Layer
- In a large bowl, mix together pumpkin, pudding mix, half and half, whipped topping, and pumpkin spice. set aside.
Assembly
- Spread cream cheese mixture over pretzel crust.
- Carefully spread pumpkin layer evenly over cream cheese.
- Top with whipped topping and chill 1hr to overnight. Garnish with ¼ C crushed pretzels and ¼ chocolate chips before serving. Drizzle with semi-sweet chocolate sauce.