Step 1

Preheat oven to 350°F. Set out a 9x13-inch baking pan.

Step 2

Place the graham crackers in a gallon Ziplock bag (sealed) and crush using a rolling pin. Crush into as small of pieces as possible. Pour melted butter into the bag and reseal, then knead the butter into the grahams until well combined. Pour the graham mixture into the bottom of the baking pan and press firmly. This will be your crust. Bake for 6-8 minutes or until golden brown. Allow to cool.

Step 3

Using a hand mixer, beat the cream cheese until smooth and fluffy. Add the heavy cream and whisk until well combined. Add the powdered sugar, pumpkin puree, and pumpkin pie spice. Mix until well combined. Add 1 (8-ounce) container of Cool Whip and whisk on high for 1-2 minutes, until fluffy and completely smooth. Set aside.

Step 4

In a separate bowl, combine the other 8-ounce container of Cool Whip with the melted white chocolate. Whisk until completely combined and smooth. Set aside.

Step 5

Once your crust is cooled, top with half of the pumpkin mousse and spread it around to form an even layer. Top with lady fingers (put them into even rows) and then top with the rest of the pumpkin mousse. Top the mousse with the white chocolate whip cream and spread out evenly. Spread a thin layer of regular Cool Whip (the remaining half of an 8-ounce container) over everything and sprinkle on pumpkin spice chips and pecans.

Step 6

Chill in the refrigerator for at least 2 hours before serving. You can also freeze if you prefer it to be less creamy. If freezing, take out of freezer 30 minutes before serving.