Servings
Font
Back
5.0 from 123 votes

No Bake Pumpkin Icebox Cake

Easy recipe of no-bake pumpkin icebox cake with cream cheese, Cool Whip and layers of graham crackers. A perfect pumpkin cheesecake for an irresistible fall flavor indulgence.

Prep Time
20 mins
Resting time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12
Calories: 287 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 15 oz can pure pumpkin puree
  • 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 sleeves honey graham crackers
  • pumpkin pie spice to sprinkle

Instructions

    Cup of Yum
  1. To the mixing bowl of a stand mixer, add the pumpkin purée, pudding mix, powdered sugar, cream cheese, and dulce de leche.
  2. Mix well on low speed.  Stop the machine, scrape down the sides, and mix again on medium speed.
  3. Gently fold in approximately 2 cups of Cool Whip, saving the rest for later.  
  4. Mix well again.
  5. 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. 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.  
  7. Measure out approximately half of the remaining pumpkin mixture and spread evenly.
  8. Spread evenly with the offset spatula.  
  9. Add another layer of graham crackers.  
  10. Spread out the remaining pumpkin mixture and top with the last layer of graham crackers. 
  11. Add the remaining cool whip on top of the graham crackers.
  12. Spread the Cool Whip evenly on the whole thing with an offset spatula.  
  13. Sprinkle with a little pumpkin pie spice for decoration.
  14. Leave at room temperature for at least 4 hours.This allows the crackers to soak moisture to soften and cut more easily.  Enjoy! 

Notes

  •  
  •  
  • The icebox pumpkin cake can be stored in an airtight container (or covered with plastic wrap) for 2 days. 
  • Use pumpkin puree for this recipe NOT pumpkin pie filling
  • If using whipped cream (rather than Cool whip), measure out 2 cup of heavy whipping cream and ¼ cup powdered sugar.  Mix in the bowl of a stand mixer on high speed for approximately 3-4 minutes or until stiff peaks.  Use as directed. 

Nutrition Information

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 (3%) Fiber 1g (4%) Sugar 32.2g (64%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 287

% 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.