Pumpkin Mason Jar Dessert is another easy pumpkin dessert that's made with a pumpkin cheesecake pudding mixture and then layered with store-bought pound cake.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Desserts
Cuisine: American
Keyword: cheesecake pudding, pound cake, Pumpkin Mason Jar Dessert
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
Scrap down the sides of the bowl.
Add the sweetened condensed milk, followed by the vanilla pudding mix.
Mix again until everything is combined.
Refrigerate the mixture until the pudding has firmed up. This should take about 30 minutes or so.
At this point you could store the mixture in an air-tight container and refrigerate till the next day.
Remove the pound cake from the packaging and set on a cutting board.
Slice the pound cake into ½ to 1 inch slices.
Then place an inverted mason jar on top of the pound cake slice and press down. We're using the mason jar as a cookie cutter or biscuit cutter.
Place the cut out pound cake into the bottom of the mason jar. Use the tart tamper if necessary to get the slice down to the bottom without it breaking.
Remove the pudding mixture from the refrigerator and add a scoop to each mason jar.
Add a layer of Cool Whip and then add another layer of pudding.
You could add as many layers as your mason jar will hold, but I think two layers is fine.
Top each mason jar with whipped cream, chopped pecans and a sprinkle of cinnamon/sugar if desired.
Notes
You could substitute a lower calorie or fat free version of the whipped topping and pudding mix.