I am thankful for my beautiful babies.
I am thankful for my family.
I am thankful for my sweet neighbors.
I am thankful for serendipity, love, and loyalty.

There is always something to be thankful for. Happy Thanksgiving.

No Bake Pumpkin Pie Layer Cake

Ingredients
8 oz Cream cheese, softened
¼ cup Heavy whipping cream
1 cup Powdered sugar
½ can Pumpkin (Libbys 15 oz)
½ tsp pumpkin pie spice
1 container Cool Whip (8 oz)
1 Box Graham crackers
1 cup Mini marshmallows

Instructions
1. Allow cream cheese to soften to room temperature. You can soften in the microwave for twenty seconds, just make sure to remove the outer foil wrapper.
2. Whip cream cheese with your whisk attachment on medium for at least two minute until fluffy.
3. Add heavy cream and continue to beat, increasing speed to medium high until heavy cream in mixed into cream cheese.
4. Add powdered sugar, pumpkin and pumpkin pie spice. Mix on medium speed until well blended.
5. Add the entire 8 oz container of Cool Whip and fold into pumpkin pie mixture until well combined.
6. Cover the bottom of your cheesecake pan or 9"x13" with graham crackers - making a double layer. You can break the crackers into pieces to get them to fit along the sides if you are using a round pan.
6. Cover the graham crackers with a layer of the pumpkin mousse. You will do this three times so make sure not to use all your mixture in the first layer. Add the remaining two layers of graham crackers and pumpkin pie mixture and top with a handful of mini marshmallows and melted chocolate ganache striped across the top if desired. Refrigerate for 3 hours until graham crackers become soft.

TIP: If you wish to make the cake extra fluffy, add a second container of Cool Whip in the mixture.