Pumpkin Pie Lasagna

Pat Duran

By
@kitchenChatter

This recipe and photo are by beyondfrosting.com please check out her blog and other great recipes;including her Apple lasagna pie--no noodles in that one either...mmmm.
What a great recipe to serve your guests and family any day of the week!


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Comments:

Serves:

8 to 10

Prep:

20 Min

Cook:

30 Min

Method:

Refrigerate/Freeze

Ingredients

8 oz
cream cheese, softened
1/4 c
heavy whipping cream
1 c
powdered sugar
15 oz
can solid libby's pumpkin
1/2 tsp
pumpkin pie spice
16 oz
cool whip, thawed
1 box
graham crackers (can use cinnamon ones)
1 c
chocolate chips, mini

Directions Step-By-Step

1
Whip cream cheese until fluffy for about 2 minutes.Add the heavy cream and continue to beat, increasing speed to medium until well blended.
2
Add powdered sugar, pumpkin and pie spice. Mix on medium until well blended. Add pumpkin.(just add half for lighter pumpkin taste,if desired)
3
Add 8 ounces of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for the lasagna.Cover the bottom of an 8 or 9-inch square dish or 8 or 9-inch deep pie dish with graham crackers, in a double layer;breaking to fill nooks and crannies..
4
Cover crackers with a layer of the pumpkin mousse. Sprinkle a small amount of the chocolate chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with 3 layers.Sprinkle top with chocolate chips.Chill 2 or more hours so that the graham crackers can meld to the mousse. Store in covered container in refrigerated. Serve cold.

About this Recipe

Course/Dish: Cakes, Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids