no-cook pumpkin chocolate icebox cake

Name: No-cook pumpkin chocolate icebox cake
Prep time: 30 min
Yield: 12
Cuisine: American
Ingredients: 3 package(s) 8 oz each cream cheese at room temperature; 1/2 cup(s) dark brown sugar, packed; 1/2 cup(s) granulated sugar; 1 can(s) 15 oz pumpkin puree; 2 tablespoon(s) half and half; 1/8 teaspoon(s) salt; 3/4 teaspoon(s) pumpkin pie spices; 1 teaspoon(s) vanilla extract; 28 - chocolate graham crackers (total 12 oz); - unsweetened cocoa powder for dusting

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Debbie Fontana

Martinez, CA

Updated on Nov 5, 2013

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.

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

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

How To Make no-cook pumpkin chocolate icebox cake

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.

Step 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.
Step 3

Cover and chill overnight. Dust with cocoa powder before serving. Enjoy!
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