pumpkin pie lasagna
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!
prep time
20 Min
cook time
30 Min
method
Refrigerate/Freeze
yield
8 to 10
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- 1 cup powdered sugar
- 15 ounces can solid libby's pumpkin
- 1/2 teaspoon pumpkin pie spice
- 16 ounces cool whip, thawed
- 1 box graham crackers (can use cinnamon ones)
- 1 cup chocolate chips, mini
How To Make pumpkin pie lasagna
-
Step 1Whip cream cheese until fluffy for about 2 minutes.Add the heavy cream and continue to beat, increasing speed to medium until well blended.
-
Step 2Add powdered sugar, pumpkin and pie spice. Mix on medium until well blended. Add pumpkin.(just add half for lighter pumpkin taste,if desired)
-
Step 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..
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Pies
Category:
Puddings
Tag:
#Quick & Easy
Tag:
#For Kids
Ingredient:
Dairy
Culture:
American
Method:
Refrigerate/Freeze
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes