Gingersnap Pumpkin Icebox Cake
Icebox cakes became popular in the early 20th century when refrigerators became more common in households.
This is vegetarian recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Gingersnap Pumpkin Icebox Cake
Ingredients
Instructions
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In a mixing bowl, combine the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice. Mix until smooth.
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Fold in the whipped cream and vanilla extract.
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In a square baking dish, layer gingersnap cookies on the bottom.
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Spread a layer of the pumpkin mixture on top of the cookies.
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Repeat the layers until all the ingredients are used, ending with a layer of the pumpkin mixture.
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Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
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Before serving, drizzle caramel sauce on top and sprinkle with candied pecans.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 52g18%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
