Pumpkin Pie Lasagna
What a great recipe to serve your guests and family any day of the week!
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
- Whip cream cheese until fluffy for about 2 minutes.Add the heavy cream and continue to beat, increasing speed to medium until well blended.
- Add powdered sugar, pumpkin and pie spice. Mix on medium until well blended. Add pumpkin.(just add half for lighter pumpkin taste,if desired)
- 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..
- 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.