PUMPKIN PIE LASAGNA

Pumpkin Pie Lasagna image

Provided by Pat Duran @kitchenChatter

Categories Cakes

Number Of Ingredients 8

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

Steps:

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.