Ingredients

The following ingredients have 144 Servings
  • 8 ounces cream cheese (softened)
  • 1 cup pumpkin ((such as Libby's 100% pumpkin))
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice ((optional))
  • 8 punces frozen whipped topping (thawed (such as Cool Whip), divided)
  • 48 chocolate wafer cookies ((such as Nabisco Famous Chocolate Wafers))
  • 1/2 cup mini chocolate chips

Instruction

  • Place cream cheese in a medium mixing bowl and beat with electric mixer until smooth. Mix in pumpkin, sugar, vanilla, and pumpkin spice until well combined. Gently fold in 2 cups of whipped topping until well incorporated.
  • Place 12 cookies on work surface. Using 1/3 of filling, spoon on top of cookies. Place another cookie on top of each, then spoon another 1/3 of filling on top of cookies. Repeat with remaining filling and cookies. Gently push down to push filling to edges then place in covered containers.
  • For best results, keep cakes covered and refrigerate at least 6-8 hours or overnight for cookies to soften.Before serving top with remaining whipped topping and chocolate chips.