Pumpkin Icebox Cake (No Cook)
Recipe: #10786
October 23, 2013
Categories: Desserts, Cakes, Ice Cream Cake, Cheese, Pumpkin, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, Thanksgiving, Cream Cheese, more
"No cook dessert, an alternative to pumpkin pie for Holidays. The cook time is chilling time. To make a chocolate version, use chocolate graham crackers and dust with unsweetened cocoa powder."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (140.2 g)
- Calories 426.2
- Total Fat - 14.7 g
- Saturated Fat - 7.6 g
- Cholesterol - 65.5 mg
- Sodium - 528.2 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 1.4 g
- Sugars - 23.7 g
- Protein - 20.4 g
- Calcium - 550.7 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Beat cream cheese and sugars in a bowl with a 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 graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary).
Step 3
Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.
Step 4
Cover with plastic wrap; chill overnight.
Step 5
Dust with powdered sugar.
Step 6
Cut cake into squares.
Tips
- 9 x 9 inch pan
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