We sourced both the cocoa powder and the cream cheese from Pennsylvania – Hershey’s and Philadelphia. This is a ridiculously easy, no-cook dessert from Sunset Magazine, that’s super simple and deceptively delicious.
In a mixer on medium speed, stir 3 packages of room temperature cream cheese, 1/2 cup packed brown sugar, and 1/2 cup granulated sugar. Then stir in a can of pumpkin, 2 tbsp half and half, a pinch of salt, a tsp vanilla extract, and enough cinnamon, cloves and ginger to make 3/4 tsp. Beat until it’s smooth and fluffy.
In a 9×9 inch pan, lay down enough chocolate graham crackers to cover the bottom. Smooth in a quarter of the pumpkin mixture. (We didn’t find chocolate graham crackers, so we sprinkled a little cocoa powder on each layer of mixture.) Layer a total of four layers, ending with the pumpkin mix. If you’d like, top with a sprinkling of cocoa powder.
Cover and refrigerate – ideally overnight.