INGREDIENTS:
- 1 can (about 15oz) canned pureed pumpkin
- 12oz tub lite whipped topping or fat-free whipped topping
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- Dash of ground cloves
- Splenda, to taste
- 12 full sheets of graham crackers
DIRECTIONS
- Carefully fold whipped topping into pumpkin puree, being sure to maintain its fluffiness.
- Fold in spices and sweeten with Splenda to reach desired sweetness.
- Break graham cracker sheets into half to make 24 squares.
- On half the squares, place about 1/2 cup of the pumpkin mixture.
- Top with remaining cracker squares to make sadwiches.
- Place on cookie sheet lined with waxed paper and freeze.
- Serving size is one sandwich.
