Pumpkin Pie Sandwich cookies
Ingredients:
1 8oz tub of fat free Cool Whip
2 packs (12 full sheets) of reduced fat honey graham crackers
1 8oz can of organic pumpkin pie mix
Room in your freezer for a small cookie sheet
Directions:
Break up the graham crackers in half so that you have 24 squares while the Cool Whip comes to room temperature. Mix 1/2 of the can of pumpkin pie mix with the Cool Whip. Taste. If you like a stronger pumpkin flavor, keep adding until you’re happy. Scoop the Cool Whip/pumpkin mixture on to 12 graham cracker squares. Cover the mixture with the remaining 12 squares, setting them gently atop the Cool Whip mixture. Do not press them down! Transfer the sandwiches to a cookie sheet and quickly put in the freezer until hard. Enjoy!
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