Enjoy this recipe from Harvest for Sharing.
Submitted by: Cindy Neel from Gooseberry Patch
14.4-oz. pkg. cinnamon graham crackers, divided
5.1-oz. pkg. instant vanilla pudding mix
2-1/4 c. cold milk
3/4 c. canned pumpkin
1 t. pumpkin pie spice
12-oz. container frozen whipped topping, thawed and divided
4-oz. pkg. semi-sweet baking chocolate, chopped
Arrange 9 graham crackers in the bottom of an ungreased 13"x9" baking
pan, breaking to fit as necessary. Set aside. In a large bowl, whisk
together pudding mix and milk for 2 minutes. Stir in pumpkin and spice;
let stand for 5 minutes. Add 2 cups whipped topping to pudding; whisk
just until blended. Spread half of mixture over crackers in pan; cover
with half of remaining crackers. Repeat layering; cover and refrigerate
for 3 hours. Combine chocolate and remaining whipped topping in a
microwave-safe bowl. Microwave on high for one minute, or until until
chocolate is melted. Stir until well blended; spread over dessert. Chill for
15 minutes; cut into squares and serve. Serves 16.