Pumpkin Icebox Cake
Pumpkin Icebox Cake tastes like a light & fluffy version of pumpkin cheesecake with layers of graham crackers, no bake pumpkin cheesecake mousse, and topped off with whipped cream. A delicious no bake pumpkin dessert.
Servings 15
Calories 310kcal
Ingredients
- 2 packages (8 oz each) cream cheese softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 can (15 oz) pure pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 container (16 oz) Cool Whip thawed
- 1 box (14.4 oz) graham crackers
Instructions
- In a large mixing bowl, using an electric hand mixer, beat together the cream cheese, brown sugar, and sugar on medium speed until combined well and smooth. * Make sure the cream cheese is softened well to avoid having lumps in the batter
- Add the pure pumpkin, cinnamon, ginger, nutmeg, and all spice and continue beating at medium speed until combined.
- Stir in half of the Cool Whip (8 ounces) until it's mixed together well. Set aside.
- Line the bottom of a 9x13 square baking dish with graham crackers. You will probably have to break some in half, or into smaller pieces, in order to cover the entire base of the pan. * I used about 9 graham crackers per layer
- Spoon 1/3 of the pumpkin filling over the graham crackers and gently smooth it out into an even layer. The layer of graham crackers should be completely covered. * The pumpkin layer is much easier to spread when you dollop spoonfuls of the pumpkin filling all over, rather than dump it in one pile in the middle of the pan
- Repeat the layering process two more times.
- Evenly spread the remaining Cool Whip (8 ounces) on top.
- Cover the pan tightly with plastic wrap or tin foil and refrigerate for at least 4 hours before cutting and serving. * Fridge time is important because the flavors will deepen and develop, and the graham crackers will soften. You can refrigerate it overnight as well. Minimum of 4 hours before serving.
- If wanted, sprinkle some powdered sugar or ground cinnamon on top of the cake before cutting.
Notes
Graham Crackers : I use honey graham crackers but you could also use the cinnamon graham crackers. You will need about 27 whole graham crackers sheets, which is roughly equal to one box of graham crackers. It also depends on the shape of the pan you use and how tight you want to fit the graham crackers on each layer.
Cool Whip : If you can't find the larger 16 ounce container, use two (8 ounce) containers of Cool Whip instead.
Chill Time : Minimum of 4 hours is needed but you can refrigerate overnight also.
Baking Pan : It's best to use a pan that has straight & squared corners. I have linked the pan that I use above in the recipe card (affiliate link).
Cream Cheese : I highly recommend using full-fat cream cheese. It's creamier, thicker, and tastes much better than the 1/3 reduced-fat cream cheese. But yes, you can use the reduced-fat cream cheese if preferred.
Pumpkin Pie Spice : If wanted, use 1-3 tablespoons of pumpkin pie spice rather than the individual spices called for in the recipe. There is range because when you use the individual spices the flavor is stronger. If using pumpkin pie spice, start with 1 tablespoon, taste it, and then add up to 3 tablespoons until it's to your preference.
Nutrition
Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 286mg | Potassium: 189mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4872IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg