- 1 sleeve graham crackers
- 6 ounces melted butter
- 8 ounces low fat cream cheese
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 3/4 can pumpkin puree (not pumpkin pie filling)
- 1/2 Tablespoon pumpkin pie spice
- 2 8 ounce containers of lite Cool Whip plus another 1/2 container (4 ounces) cool whip
- 15 ladyfinger cookies
- 6 ounces good quality white chocolate, melted
- 1 cup pumpkin spice chips (if you can’t find these, white chocolate chips would also be delicious!)
- 1 cup chopped pecans (optional)
Preheat oven to 350F
Place the graham crackers in a gallon ziplock bag (sealed) and crush using a rolling pin. Crush into as small of pieces as possible. Pour melted butter into bag and reseal, then knead the butter into the grahams until well combined. Pour graham mixture into the bottom of a 9x13 baking dish and press firmly into the bottom of the pan. This will be your crust. Bake for 6-8 minutes or until golden brown. Allow to cool.
Using an electric mixer, beat the cream cheese until smooth and fluffy. Add heavy cream and whisk until well combined. Add powdered sugar, pumpkin, and pumpkin pie spice. Mix until well combined. Add one container of cool whip and whisk on high for 1-2 minutes until fluffy and completely smooth. Set aside.
In a separate bowl, combine the other 8 ounce container of cool whip with the melted white chocolate. Whisk until completely combined and smooth. Set aside.
Once your crust is cooled, top with half of the pumpkin mousse and spread it around to form an even layer. Top with lady fingers (put them into even rows) and then top with the rest of the pumpkin mousse. Top the mousse with the white chocolate whip cream and spread out evenly. Spread a thin layer of regular cool whip (the half a container from above) over everything and sprinkle on pumpkin spice chips and pecans.
Chill in fridge for at least 2 hours before serving. You can also freeze if you prefer it to be less creamy. If freezing, take out of freezer 30 minutes before serving.
recipe source here