Dessertsbeyondfrosting
Pumpkin Pie Lasagna
This No-Bake Pumpkin Pie Lasagna is a quick and easy fall dessert. It's made up of layers of graham crackers, pumpkin mousse, whipped cream, and chocolate chips.
👥 8 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 3h 20m👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- pan
- knife
📝 Preparation Steps
1
Whip the cream cheese with your whisk attachment on medium speed until fluffy and free of lumps
cream cheese, at room temperature8 ounces
2
Add the heavy cream and pumpkin and beat until all the ingredients are well combined. Next, add the powdered sugar, and pumpkin pie spice. Mix on medium speed until well blended.
Powdered sugar1 cup
3
Fold one of the 8oz container of Cool Whip into the pumpkin mixture and mix until it’s well combined.
4
In a 9-inch square pan, lay a piece of parchment paper on the bottom. Lay out the graham crackers to cover the bottom of the pan so there are as many large pieces as possible. For one edge, you will need to break the graham crackers apart or cut them with a serrated knife.
5
Divide the pumpkin mousse into thirds. Cover the graham crackers with 1/3 of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of Cool Whip from the second container. Repeat this twice so that you end up with three layers. Sprinkle the top layer with mini chocolate chips.
Mini chocolate chips1 cup
6
Refridgerate for at least three hours for the graham crackers to soften. This is best served cold, but it must stay refrigerated.
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