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
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.
Number of Servings: 12Recipe submitted by SparkPeople user PRINCESSPUMPKIN.