Prep Time: 2 hours, 10 minutes
Yield: 15 servings
Ingredients for the crust:
Ingredients for the filling:
In a food processor, add Brownie Brittle and pulse until fine crumbs.
Add melted butter and pulse again until fully combined.
Press mixture in bottom of 13x9 baking dish.
In a large mixing bowl, beat cream cheese and sweetened condensed milk until light and fluffy (about 4-5 minutes).
Add pumpkin, lemon juice and spices.
Beat until combined.
Fold in Cool Whip and spread over Brownie Brittle crust.
Garnish with chocolate chips on top.
Refrigerated for two hours until set (or overnight).
Serve and enjoy!
Recipe Created by Food Blogger Aimee of ShugarySweets.com