In a medium bowl, using a hand mixer or stand mixer, beat together the pumpkin puree, vanilla pudding, condensed milk, confectioner’s sugar, 2 cups of cool whip, and cream cheese until combined. Turn up the speed to high and beat the mixture and beat it for 2 minutes.

Cover the bottom of a 9x13 baking pan with some of the pumpkin mixture. (This step is so helpful in getting the next layer of pumpkin filling spread, it gives the graham crackers some “glue” to keep them in place on the bottom of the pan.)

Lay graham crackers in one layer over the thin pumpkin mixture. Spread half of the remaining pumpkin mixture over the graham crackers evenly.

Continue layering until you are out of pumpkin mixture and the final layer should be graham crackers. (I did two pumpkin layers because I wanted a thicker look. If you want more graham crackers or more layers, then do thinner amounts between. It will require additional graham crackers as it takes about one sleeve to do a layer.)

Cover the final layer of graham crackers with the remaining 2 cups of cool whip, spread evenly across the top.

Place this “cake” in the refrigerator overnight to set and chill. This will result in the softening of the graham crackers into a softer more “cake like” texture and help everything to firm up.

Remove from the refrigerator and serve cold with a sprinkle of pumpkin pie spice or cinnamon on top if desired!