Ingredients: |
Ingredients: 1½ cups graham cracker crumbs and some extra crumbs for garnishing (if desired)
3 T. sugar
6 T. butter, melted
1 cup whipping cream, chilled
2 - 8 oz. blocks of cream cheese, softened
¾ cup ordered sugar
1 tsp. vanilla
1 - 15 oz. can pumpkin puree
2 T. brown sugar
1½ tsp. pumpkin pie spice
8 oz. cool whip
cinnamon for garnishing (optional)
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Directions: |
Directions:Layer One:
In a medium bowl mix together the graham cracker crumbs, sugar, pumpkin pie spice and melted butter. Press the mixture into an 8 x 8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Layer Two:
In another large mixing bowl, place the softened cream cheese, powdered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps remain. Set aside. In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes. Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust. Set the other half of the mixture aside. Place the 8 x 8-inch dish in the refrigerator while preparing the next step.
Layer Three:
In the bowl with the remaining cream cheese/whipping cream mixture add the pumpkin puree, brown sugar and pumpkin pie spice. Gently fold together until combined and solid in color.
Layer Four:
Spread the Cool Whip on top of the 8 x 8-inch dish as the last layer. Garnish with cinnamon if desired. Chill at least one hour before serving. |
This recipe for Pumpkin Delight is from