No Bake Pumpkin Cheesecake Chocolate Mini Shooters

How to Make

• Step 1: Graham Crackers or Chocolate Wafer Cookies ... Add to a large ziploc bag; and crush using the bottom of a heavy pot, meat mallet, or rolling pin. Or you can use a food processor; whichever is easiest for you. I find a ziploc bag is quick and easy.

• Step 2: Pumpkin Mousse ... Add the softened cream cheese, pumpkin, vanilla, sugar, spices; and, mix with a stand up or hand held mixer until well combined - smooth, and creamy. Fold in 1 2/3 cups of the whipped topping by hand; then, transfer the mousse to a ziploc bag, and refrigerate until well chilled. This will make piping the mousse into the glasses easier. Also, add the remaining whipped topping in another ziploc bag.

• Step 3: Mini Glasses ... Now, depending on the size or type of glass you use; the amounts can vary. And, there really is no right or wrong for the layers. Add a little of the graham crackers on the bottom, a drizzle of the caramel, then the mousse, a little plain whipped topping. Then repeat (crackers, caramel, mousse, whipping topping). Finish with more graham crackers; and, another drizzle of the caramel sauce. The ziploc bags make piping the mousse and whipped topping into the glasses easy. Simply snip off a corner of the bag and squeeze. You could always use a pastry bag; but, the ziploc bag is easy and disposable.

• Step 4: Finish, Serve, ENJOY! ... Refrigerate until ready to serve. Finish with a whole pecan or walnut (shelled of course) right on top. Super easy, super delicious, and always a favorite. Perfect to make ahead for a party. Again, you can use small shot glasses or, a bit larger cups. Their are some fun shapes and sizes; so, just use your imagination.