Amazing Pumpkin Icebox Cake in 8 hours
This no-bake pumpkin icebox cake is a simple, delicious dessert perfect for any occasion. It’s easy to make and sure to be a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 (10 ounce) package gingerbread cookies
- 1/2 cup chopped pecans (optional)
Instructions
- In a large bowl, mix together the sweetened condensed milk, whipped topping, pumpkin puree, pumpkin pie spice, and salt until well combined.
- Arrange a layer of gingerbread cookies in the bottom of a 9×13 inch baking dish. Break cookies as needed to fit.
- Spread half of the pumpkin mixture evenly over the cookies.
- Repeat with another layer of cookies and the remaining pumpkin mixture.
- Top with chopped pecans, if desired.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the cookies to soften.
- Slice and serve.
Notes
- For a richer flavor, you can use graham crackers instead of gingerbread cookies.
- Add a pinch of cinnamon to the pecan topping for extra warmth.
- This cake can be made up to two days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 300-350
- Sugar: Approx. 40g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 10mg
Find it online: https://hungryhearld.com/pumpkin-icebox-cake/