No-cook pumpkin chocolate icebox cake

Debbie Fontana

By
@dfont

I found this recipe in a Sunset magazine a couple of years ago. Easy to make and delicious. Only takes 30 minutes to prepare but you need to refrigerate overnight before you serve.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

30 Min

Method:

Refrigerate/Freeze

Ingredients

3 pkg
8 oz each cream cheese at room temperature
1/2 c
dark brown sugar, packed
1/2 c
granulated sugar
1 can(s)
15 oz pumpkin puree
2 Tbsp
half and half
1/8 tsp
salt
3/4 tsp
pumpkin pie spices
1 tsp
vanilla extract
28
chocolate graham crackers (total 12 oz)
unsweetened cocoa powder for dusting

Directions Step-By-Step

1
Beat cream cheese and sugars in bowl with mixer on medium speed until smooth. Then beat in pumpkin, half and half, salt, pumpkin pie spice and vanilla until smooth and fluffy.
2
Lay enough chocolate graham crackers in a 9x9 pan to cover bottom. Cut to fit if necessary. Spread a quarter of the pumpkin mixture over crackers and smooth with an offset spatula. Layer 3 more times ending with pumpkin mixture.
3
Cover and chill overnight. Dust with cocoa powder before serving. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy