Super easy, super rich, super yummy! & NO BAKE
Ingredients:
3 8ounce packages lowfat cream cheese
1 1/3 cups sugar
1 15ounce can pumpkin puree
1/4 cup whipping cream
1 teaspoon vanilla
13.5 full-sized graham crackers
Directions:
Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up. Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.
Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer.
Cover cake with plastic wrap and place in the refrigerator overnight. Do not cheat, do not eat early! Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake.
Paige's opinion: When I made this i cut it into nine pieces.. The pieces were good sized. I suggest cutting them a little smaller, maybe do 16 pieces. It's super sweet, rich, decadent and hit's the spot. & yes don't forget to chill OVERNIGHT!
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