Pumpkin Icebox Cake

Don't miss the opportunity to experience the perfect fusion of pumpkin perfection and ease of preparation. Let our Pumpkin Icebox Cake become your go-to dessert for autumn gatherings, a treat that will leave everyone asking for the recipe. Get ready to savor the essence of fall in every creamy, dreamy bite.

Course Dessert

Cuisine American

Keyword No Bake, no bake cake, pumpkin, pumpkin cake, pumpkin icebox cake

Prep Time 20

Setting Time 4

Total Time 4 20

Servings

Calories 144kcal

Ingredients

1 15 oz can pumpkin puree
1 3.4 oz package vanilla pudding
1/2 cup dulce de leche
1 cup powdered sugar
4 cups cool whip (or whipped cream)
8 oz cream cheese softened
4 sleeves honey graham crackers
Pumpkin pie spice to sprinkle

Instructions

In the bowl of a stand mixer, combine the pumpkin puree, pudding, powdered sugar, cream cheese, dulce de leche and mix well. Stop the machine, scrape down the sides and mix again.
Gently fold in approximately 2 cups worth of cool whip - saving the rest for later.
In a 13x9 pan, spread about ½ cup worth of the pumpkin mixture across the bottom of the pan.
Place a layer of graham cracker sheets across the entire surface, as best as you can, of the pan - breaking off pieces if needed to help fit.
Measure out approximately half of the pumpkin mixture and spread evening. Layer with another layer of graham cracker sheets. Spread out the remaining pumpkin mixture and top with the last layer of graham crackers.
Spread the remaining cool whip on top of the graham crackers. Sprinkle with a little pumpkin pie spice for decoration.
Allow the mixture to set for at least 4 hours - this allows the moisture to soften the graham crackers and it will cut easier. Enjoy!

Nutrition