Pumpkin Icebox Cake

Icebox cakes gained popularity in the early 20th century when refrigerators became more common in households. They are called ‘icebox’ cakes because they are chilled in the refrigerator to set instead of being baked.

This is vegetarian and gluten free recipe. Dish can be prepared in 260 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Pumpkin Icebox Cake

Cooking Method: No-Bake Cuisine: American Courses: Cake, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Beginner Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 8 Calories: 2240

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 packet Graham crackers
• 2 cup Whipped cream
• 1 cup Pumpkin puree
• 1 cup Cream cheese
• ¹⁄₂ cup Powdered sugar
• 1 teaspoon Pumpkin pie spice
• ¹⁄₂ teaspoon Vanilla extract
• 2 tablespoon Caramel sauce

Instructions

1. In a mixing bowl, combine whipped cream, cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well combined.
2. In a square or rectangular dish, layer graham crackers on the bottom.
3. Spread a layer of the pumpkin mixture on top of the graham crackers.
4. Repeat the layers until all the ingredients are used, ending with a layer of the pumpkin mixture.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Before serving, drizzle caramel sauce on top.
7. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 35g12%

Sugars 25g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.