No Bake Pumpkin Icebox Cake
Easy recipe of no-bake pumpkin icebox cake with cream cheese, Cool Whip and layers of graham crackers. A perfect pumpkin cheesecake for an irresistible fall flavor indulgence.
Servings: 12
Calories: 287kcal
Equipment
Ingredients
- 15 oz can pure pumpkin puree
- 1 package vanilla pudding mix 3.4 oz
- ½ cup dulce de leche
- 1 cup powdered sugar
- 4 cup Cool Whip or homemade whipped cream
- 8 oz cream cheese softened
- 4 sleeves honey graham crackers
- pumpkin pie spice to sprinkle
Instructions
- To the mixing bowl of a stand mixer, add the pumpkin purée, pudding mix, powdered sugar, cream cheese, and dulce de leche.15 oz can pure pumpkin puree, 1 package vanilla pudding mix, ½ cup dulce de leche, 1 cup powdered sugar, 8 oz cream cheese
- Mix well on low speed. Stop the machine, scrape down the sides, and mix again on medium speed.
- Gently fold in approximately 2 cups of Cool Whip, saving the rest for later.4 cup Cool Whip
- Mix well again.
- In a 9x13'' baking dish, create the cream layer by spreading about ½ cup worth of the pumpkin cream mixture across the bottom of the dish with an offset spatula.
- 6. Place a layer of honey graham crackers across the entire surface of the pumpkin layer, as best as you can. Break off pieces if needed to help fit.4 sleeves honey graham crackers
- Measure out approximately half of the remaining pumpkin mixture and spread evenly.
- Spread evenly with the offset spatula.
- Add another layer of graham crackers.
- Spread out the remaining pumpkin mixture and top with the last layer of graham crackers.
- Add the remaining cool whip on top of the graham crackers.4 cup Cool Whip
- Spread the Cool Whip evenly on the whole thing with an offset spatula.
- Sprinkle with a little pumpkin pie spice for decoration.pumpkin pie spice to sprinkle
- Leave at room temperature for at least 4 hours.This allows the crackers to soak moisture to soften and cut more easily. Enjoy!
Notes
- The icebox pumpkin cake can be stored in an airtight container (or covered with plastic wrap) for 2 days.
- Use pumpkin puree for this recipe NOT pumpkin pie filling
- If using whipped cream (rather than Cool whip), measure out 2 cup of heavy whipping cream and ¼ cup powdered sugar. Mix in the bowl of a stand mixer on high speed for approximately 3-4 minutes or until stiff peaks. Use as directed.
Nutrition
Serving: 1g | Calories: 287kcal | Carbohydrates: 38.4g | Protein: 3.3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 227mg | Potassium: 94mg | Fiber: 1g | Sugar: 32.2g | Calcium: 64mg | Iron: 1mg