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Pumpkin spice icebox cake

Pumpkin spice icebox cake

7
Points®
Total Time
5 hr 15 min
Prep
15 min
Serves
9
Difficulty
Easy
Here’s an easy dessert that bridges the gap between summer and fall—with the cooling refreshment of a chilled treat and the autumnal hits of pumpkin and warm spices. You’ll love the ease of this recipe, where graham crackers are layered with whipped topping and a spiced pumpkin filling until they soften into “cake.” Do make sure you plan ahead, as the dish needs to chill for at least 4 hours to soften the graham crackers, plus an hour or so in the freezer to help the elements firm up enough to slice.

Ingredients

Frozen lowfat whipped topping

8 oz, thawed, divided

Graham crackers

8 sheet(s), (16 squares)

Canned pumpkin puree

15 oz

Powdered sugar (confectioner's)

⅓ cup(s)

Pumpkin pie spice

1¼ tsp, divided

Instructions

  1. Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.
  2. In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.
  3. Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice. Serve immediately.
  4. Serving size: 1 (1-inch-thick) slice

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