I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.

Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.

Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.

Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!

Cover cracker layer with a third of the pumpkin mixture. Spread.

Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.

Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!

Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.

Add one more layer of crackers, then remaining pumpkin.

Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.

Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!