No Bake Pumpkin Icebox Cake
User Reviews
5
No Bake Pumpkin Icebox Cake
Description
This no-bake icebox cake combines canned pumpkin puree with vanilla pudding mix, softened cream cheese, powdered sugar, and dulce de leche to create a creamy pumpkin filling. Cool Whip is gently folded in to lighten the texture. Layers of honey graham crackers alternate with the pumpkin cream in a 9x13-inch dish, building a stacked cake that firms up in the refrigerator.
The resulting dessert has a smooth, rich pumpkin flavor accented by the sweetness of dulce de leche and the familiar taste of graham crackers. Pumpkin pie spice sprinkled on top enhances the seasonal nuance. Because the filling uses pudding mix and cream cheese rather than heavy cream alone, it holds its texture well without baking.
This cake should be refrigerated to allow the crackers to soften slightly and meld with the pumpkin cream layers, resulting in a moist but structured dessert. It can be served as a festive fall dessert or for occasions needing a make-ahead sweet.
Refrigerate in an airtight container for up to 2 days. If opting for fresh whipped cream instead of Cool Whip, whip heavy cream with powdered sugar to stiff peaks before folding in.
Ingredients
- 15 oz pure pumpkin puree can
- 1 package vanilla pudding mix 3.4 oz
- ½ cup dulce de leche
- 1 cup powdered sugar
- 4 cup Cool Whip or homemade whipped cream
- 8 oz cream cheese softened
- 4 honey graham cracker in sleeves
- pumpkin pie spice to sprinkle
Instructions
- To the mixing bowl of a stand mixer, add the pumpkin purée, pudding mix, powdered sugar, cream cheese, and dulce de leche.
- Mix well on low speed. Stop the machine, scrape down the sides, and mix again on medium speed.
- Gently fold in approximately 2 cups of Cool Whip, saving the rest for later.
- Mix well again.
- In a 9x13'' baking dish, create the cream layer by spreading about ½ cup worth of the pumpkin cream mixture across the bottom of the dish with an offset spatula.
- 6. Place a layer of honey graham crackers across the entire surface of the pumpkin layer, as best as you can. Break off pieces if needed to help fit.
- Measure out approximately half of the remaining pumpkin mixture and spread evenly.
- Spread evenly with the offset spatula.
- Add another layer of graham crackers.
- Spread out the remaining pumpkin mixture and top with the last layer of graham crackers.
- Add the remaining cool whip on top of the graham crackers.
- Spread the Cool Whip evenly on the whole thing with an offset spatula.
- Sprinkle with a little pumpkin pie spice for decoration.
- Leave at room temperature for at least 4 hours.This allows the crackers to soak moisture to soften and cut more easily. Enjoy!
Notes
- Store the cake covered in the refrigerator for up to 2 days to maintain freshness and texture.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices influencing the dessert balance.
- For homemade whipped cream instead of Cool Whip, whip 2 cups heavy cream with ¼ cup powdered sugar until stiff peaks form, then fold gently into the mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 287kcal | 14% |
| Carbohydrates | 38.4g | 13% |
| Protein | 3.3g | 7% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 227mg | 9% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32.2g | 64% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
