1 package of vanilla wafers -- crushed
1/2 stick of butter -- melted
In a square baking pan -- I used my glass pyrex -- pour your cookie crumbles. (I'm sure graham crackers would work fine too. I did like the flavor the vanilla wafers brought to the table though.) Drizzle the melted butter over the top and press into pan. Set aside.
1/2 a brick of neufchatel* cheese -- softened
1/2 cup Lite Cool Whip*
2 tbs sugar (if desired, I thought it needed a little added sweetness)
In a stand mixer beat above ingredients on medium until smooth. Don't worry if it gets lumpy. Just keep going and it will smooth out. Spread over cookie crust.
1 package instant vanilla pudding powder (do NOT prepare according to the directions.)
1 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
(or substitute 1 tsp pumpkin pie spice for all three)
3 tbs milk
In your stand mixer combine the above ingredients. (I didn't bother cleaning it between layers. I mean, it's all going in the same dessert, right?) Beat until all ingredients are well combined. It will start to thicken a bit in the bowl. Spread over top of layer 2.
Lite Cool Whip
Cinnamon, if desired
Spread your remaining Cool Whip over the top of layer 2. I'm not at all sure how much I used on this layer. Sprinkle the top with cinnamon because it looks pretty. I'd suggest a pinch at a time from your fingers rather than straight from the spice jar though.
Refrigerate for a 2 hours or until set. Then try not to eat the entire thing in one sitting.
See the yummy layers!
*The main reason I chose these ingredients is because they are lower in calories without sacrificing much in taste. I also used non-fat milk because it's what we had.