This Pumpkin Lasagna has a vanilla graham cracker crust, a sweet cream cheese layer, pumpkin spice Jello pudding, Cool Whip topping and it’s topped with toasted, chopped pecans, shaved bittersweet chocolate and drizzled with caramel sauce. This no bake dessert feeds a crowd, filling a 13 x 9 inch pan; having a slice of this delicious dessert will have you craving more!
I suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely. You can freeze the Pumpkin Lasagna overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly depending on the room temperature.