Pumpkin Ice Box Cake

Ingredients

• 2 (8 oz) packages cream cheese softened

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 15 oz pumpkin

• 2 tablespoons pumpkin spice

• 2 (8 oz) containers cool whip

• 1 box spice wafers

Directions

1. Beat the cream cheese with both sugars until smooth. Beat in the pumpkin and spice until well combined. Fold in 1 container of cool whip.

2. Place a layer of wafers in the bottom of a 12x8 baking dish. Spread 1/3 of the pumpkin cream over top. Repeat twice. Spread the remaining container of cool whip over top and chill overnight or for at least 8 hours.

3. Crush any remaining cookies and sprinkle over top with some pumpkin spice.