12 chocolate sandwich cookies
1 cup heavy cream
8 ounces reduced-fat cream cheese
    (Neufchatel style), softened
3/4 cup granulated sugar
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice
3 medium bananas, cut into 1/4-inch-thick slices
Candy corn candies

In food processor, process cookies to form fine crumbs; set aside.

In mixer bowl, beat cream to form stiff peaks; set aside.

In separate mixer bowl, beat cream cheese and sugar until creamy. Add pumpkin and pumpkin pie spice; mix well. Fold in whipped cream and banana until blended.

Spoon 3/4 cup of pumpkin mousse into each of 8 stemmed dessert glasses or large custard cups; spread to make top even. Sprinkle 2 tablespoons cookie crumbs over the top. Cover and refrigerate until serving time.

To garnish: Arrange candy corns over the top.

Serves 8.