Pumpkin Pie Lasagna

Pumpkin Pie Lasagna





8 oz Cream cheese, softened

1/4 C Heavy whipping cream

1 C Powdered sugar

1/2 can Pumpkin (Libbys 15oz)

1/2 tsp pumpkin pie spice

2 containers Cool Whip (8 oz)

1 Box Graham crackers

1 C Mini chocolate chips





Allow cream cheese to soften to room temperature.

Whip cream cheese until fluffy.

Add heavy cream and continue to beat, increasing speed to medium high until heavy cream is mixed into cream cheese.

Add powdered sugar, pumpkin and pumpkin pie spice. Mix on medium speed until well blended. Add the full can of pumpkin for a stronger flavor

Add 1 of the 8oz container of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for your lasagna.

Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get in the nook and crannies.

Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers.

Sprinkle the top layer with mini chocolate chips.

I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.