No-cook pumpkin chocolate icebox cake

Debbie Fontana


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.

☆☆☆☆☆ 0 votes
30 Min


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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
3/4 tsp
pumpkin pie spices
1 tsp
vanilla extract
chocolate graham crackers (total 12 oz)
unsweetened cocoa powder for dusting

How to Make No-cook pumpkin chocolate icebox cake


  • 1Beat 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.
  • 2Lay 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.
  • 3Cover and chill overnight. Dust with cocoa powder before serving. Enjoy!

Printable Recipe Card

About No-cook pumpkin chocolate icebox cake

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

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