Pumpkin Fluff

 When I opened the cupboard this afternoon, there were multiple cans of pumpkin staring back at me expectantly. And I realized that open season for pumpkins is well underway, so I had better get with it! Since my Grammy was coming over for the week, I thought I'd make something autumnal for dessert. However, I didn't have time to actually bake something. My solution: Pumpkin Fluff. After I finished making it, I had to try it to make sure it wasn't a total flop. I was secretly hoping no one else liked it, that way I could have the whole thing to myself. I didn't have my camera right off hand so I wasn't able to take a picture right away. But for a while there, I was worried that it wasn't going to make it all the way to picture time with out getting eaten up...

PUMPKIN FLUFF:
15 oz. pumpkin puree
8 oz. cream cheese
1 1/2 c. powdered sugar
8 oz. whipped topping
1 tsp. cinnamon
1/2 tsp. nutmeg
graham crackers

Use a food processor to whip together pumpkin and cream cheese until smooth. Then mix in powdered sugar and spices. Fold in the whipped topping until incorporated. Cover the bottom of a 9 x 9 pan in graham crackers. Then add a layer of fluff and another layer of graham crackers. Spread remaining fluff on top. Put in the freezer to chill for at least an hour before serving.

When I asked for feed back, I was told that next time I should throw some marshmallows in there somewhere, maybe on top of the bottom layer of graham crackers. So I guess that means there's allowed to be a next time for this dessert. I believe the quote of the evening was, "If pumpkins were clouds that farted, this is what you would end up with." And that's how the name "Pumpkin Fluff" came into being....