Chocolate Pumpkin Lasagna

Products Used
Chocolate Pumpkin Lasagna

Ingredients

Crust

  • 30 chocolate cream filled sandwich cookies
  • 6 tablespoons unsalted butter, melted

Whipped Cream

Chocolate Cheesecake Layer

Pumpkin Cheesecake Layer

Optional Topping Ideas

  • Chocolate curls
  • Pepperidge Farm Milano® cookies 
  • Black gel frosting
  • Marshmallow ghosts, candy eyes, candy corn pumpkins, etc. 

Directions

  1. Pulse cookies, cream included, in a food processor until crumbly. Mix together crumbs and melted butter until combined. Press mixture in bottom of 9x13-inch pan. Refrigerate until needed.
  2. Place mixer bowl and whisk attachment in freezer for 10 minutes. Add whipping cream and powdered sugar to chilled bowl and beat until stiff peaks form. Place bowl in refrigerator.
  3. Beat cream cheese and powdered sugar until creamy. Add cocoa powder and vanilla and beat again. Fold 1 1/2 cups whipped cream in gently. Spread chocolate layer evenly on top of chilled crust.
  4. Beat remaining cream cheese and powdered sugar until creamy. Add pumpkin, pumpkin pie spice, and vanilla and beat again. Fold 1 1/2 cups whipped cream in gently. Spread pumpkin layer evenly on top of chocolate layer.
  5. Spread remaining whipped cream evenly over pumpkin layer. Refrigerate for at least 2 hours or until set. Sprinkle chocolate curls over top of lasagna before serving.
  6. Optional Halloween Toppings: Write letters RIP on cookies with black gel. Use a little dot of black gel to attach candy eyes to marshmallow ghosts. Decorate top with tombstone cookies, marshmallow ghosts, and candy corn pumpkins.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jocelyn Brubaker @InsideBruCrewLife.

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