Bring a burst of Halloween color to your dessert table with a no-bake Candy Corn Lasagna that layers Golden Oreo crust, creamy cheesecake, pumpkin pudding, and clouds of whipped cream. It’s easy to assemble, makes a large tray for gatherings, and looks as festive as it tastes — ideal for Halloween parties and Thanksgiving desserts.
What makes Candy Corn Lasagna a standout fall dessert
This dessert mimics the candy corn palette with bright yellow, orange, and white layers. Each layer adds a different texture: a crunchy cookie base, a silky cream cheese middle, a spiced pumpkin layer, and a fluffy whipped topping. The recipe is fully no-bake, so it’s fast and stress-free when you need a crowd-pleasing sweet.
Ingredients you’ll need for Candy Corn Lasagna
Golden Oreo crust
- 36 Golden Oreo cookies, crushed to fine crumbs
- ½ cup unsalted butter, melted
Yellow cream cheese layer (vanilla-flavored)
- ¾ cup unsalted butter, softened
- 10 oz cream cheese, softened
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups whipped cream (homemade or thawed Cool Whip)
- Yellow food coloring, to tint
Pumpkin pudding layer
- 2¾ cups whole milk
- 3 (3.4 oz) boxes vanilla instant pudding mix
- 15 oz can pumpkin puree (about 2 cups)
- ½ teaspoon pumpkin pie spice, or to taste
Topping and garnish
- 3 cups whipped cream (homemade or Cool Whip)
- Orange and yellow sprinkles, candy pieces, or seasonal M&Ms
Step-by-step assembly for a flawless no-bake lasagna
- Pulse whole Golden Oreos in a food processor until they form fine crumbs.
- Mix crumbs with ½ cup melted butter until evenly moistened.
- Press the mixture into the bottom of a 9×13-inch pan. Freeze to firm while preparing fillings.
- Cream ¾ cup softened butter with 10 oz cream cheese and 1½ cups powdered sugar until smooth.
- Fold in 2 cups whipped cream and 2 tsp vanilla. Tint with yellow food coloring to desired shade.
- Spread the yellow cream cheese layer over the chilled crust. Return to freezer briefly to set.
- Whisk together 2¾ cups milk and three pudding mixes until thickened.
- Stir pumpkin puree and pumpkin pie spice into the pudding until uniform and smooth.
- Layer the pumpkin pudding on top of the yellow filling, smoothing with a spatula.
- Spread 3 cups whipped cream over the pumpkin layer as the finishing layer.
- Decorate with orange and yellow sprinkles and candies just before serving.
Pro tips for perfect texture and flavor
- Chill between layers: Brief freezer rests help each layer set and keep edges neat.
- Use freshly whipped cream for the lightest topping, or Cool Whip for convenience.
- Adjust pumpkin spice to taste. Add more for a warmer, spicier profile.
- Make ahead: assemble a day in advance and refrigerate. Add sprinkles just before serving.
- For cleaner slices, run a knife under hot water and wipe between cuts.
More fall desserts to try if you love this recipe
- Pumpkin Lasagna — layered pumpkin flavors and creamy textures for autumn gatherings.
- Pumpkin Cheesecake with Oreo crust — a rich alternative to pumpkin pie with chocolate contrast.
- Pecan Pie Cheesecake — a Thanksgiving-ready mashup of pecan pie and smooth cheesecake.
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