Serves 10
INGREDIENTS
- 1 1/2 cups graham cracker crumbs (about 9 sheets)
- 2 tbsp brown sugar
- 4 tbsp melted butter
- 1 - 3.4 ounce box of instant vanilla pudding mix
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice (or combination of your favorite spices)
- 1 – 20 ounce can of apple pie filling (approximately)
- 1 1/2 cups whipped cream
DIRECTIONS
- Finely crush 6 graham cracker sheets. This nets approximately 1 cup of graham cracker crumbs. Place the crumbs in a large bowl and stir in brown sugar. Stir in melted butter with a fork, then press into the bottom of a 9×9-inch square pan. Chill until the filling is ready.
- Wipe out the bowl you made the crust in. Place pudding mix, milk, pumpkin, and pumpkin pie spice in the bowl. Whisk until smooth. Pour carefully over crust, spreading it evenly.
- Evenly spread apple pie filling over the pumpkin layer. Top evenly with whipped cream. Crush remaining graham crackers into chunky pieces and sprinkle over the top.
- Chill dessert for at least 2 hours before serving. Store covered in refrigerator for up to 3 days.