- 36 whole Golden Oreo Cookies 1-14.3 oz. package
- 6 tablespoons butter melted
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- 6.8 oz instant butterscotch pudding two 3.4 oz boxes
- 2 1/2 cups cold milk
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
1Spray a 9×13 pan with nonstick cooking spray and set aside.
2For the bottom layer: grind golden Oreos into crumbs using a food processor or blender. Pour into a bowl and stir with melted butter until moist. Pour into prepared pan and press evenly across the bottom. Refrigerate.
3For the middle layer: stir cream cheese together with sugar, vanilla, and spices until smooth. Add in heavy cream and stir until thick and smooth. Spread overtop the bottom layer and refrigerate.
4For the top layer: whisk all ingredients together until thick and smooth. Pour it over the cream cheese layer and smooth the top. Refrigerate at least an hour.
5For the whipped cream: whip heavy cream with vanilla and powdered sugar until soft peaks form.
6To serve, cut into squares, top with whipping cream and sprinkle with cinnamon.