Pumpkin Icebox Cake

NO-BAKE | EASY | DIVINE

This was fabulous!!! I wanted to make a fall version of an icebox cake and found a bunch of recipes - very glad I went with yours! Putting this on our permanent rotation!🙂 Thank you! -Jessica

An easy, no-bake fall dessert of pumpkin, cream cheese, and fresh whipped cream layered with gingersnap cookies that transforms into a soft, creamy cake after chilling in the refrigerator!

Let's make it!

Ingredients

*heavy cream *powdered sugar *cream cheese *pumpkin puree *ground cinnamon *ginger *nutmeg *allspice *ground cloves *pure vanilla extract *gingersnaps

Make the pumpkin mixture.

1

In a large bowl, beat together heavy cream and powdered sugar to make whipped cream. In another bowl, combine the remaining ingredients and then fold in the whipped cream.

Layer the  icebox cake.

2

In a 9x13" baking dish, layer the pumpkin mixture with the gingersnaps.

Chill.

3

Sprinkle with crushed gingersnaps. Cover and refrigerate for 8 hours or overnight.

Serve & enjoy!!!

And since this soft, creamy Pumpkin Icebox Cake with Gingersnaps is no-bake, it can be made in advance!

for the full recipe!

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Make it soon!