pumpkin pie lasagna
(1 rating)
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!
►
(1 rating)
yield
8 to 10
prep time
20 Min
cook time
30 Min
method
Refrigerate/Freeze
Ingredients For pumpkin pie lasagna
-
8 ozcream cheese, softened
-
1/4 cheavy whipping cream
-
1 cpowdered sugar
-
15 ozcan solid libby's pumpkin
-
1/2 tsppumpkin pie spice
-
16 ozcool whip, thawed
-
1 boxgraham crackers (can use cinnamon ones)
-
1 cchocolate chips, mini
How To Make pumpkin pie lasagna
-
1Whip cream cheese until fluffy for about 2 minutes.Add the heavy cream and continue to beat, increasing speed to medium until well blended.
-
2Add powdered sugar, pumpkin and pie spice. Mix on medium until well blended. Add pumpkin.(just add half for lighter pumpkin taste,if desired)
-
3Add 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..
-
4Cover 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Pie Lasagna:
ADVERTISEMENT
ADVERTISEMENT