Pumpkin Spice Ice Box Cake
User Reviews
4
28 reviews
Good
Pumpkin Spice Ice Box Cake
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My Pumpkin Spice Ice Box Cake is part cake, part mousse, an easy no bake dessert that slices like butter to show off those layers of inky chocolate and fluffy pumpkin spice. Yum doesn't begin to describe it.
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Ingredients
- 2 cups heavy cream
- 4 Tbsp powdered sugar confectioners
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract 1/4 tsp cinnamon
- 1/2 tsp cinnamon 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1 Nabisco Famous Wafers package
Instructions
- Line a loaf pan with plastic wrap or waxed paper with long ends, so you can lift the cake out later for slicing.
- Whip the heavy cream until it starts to thicken. Add the sifted sugar and whip until stiff peaks form.
- Mix the pumpkin, vanilla, and spices together and gently fold into the whipped cream until no streaks remain.
- Spread a thin layer of the filling on the bottom of the loaf pan. Add a single layer of wafer cookies, overlapping slightly if necessary. Add a layer of filling (I used approximately 2 ice cream scoops of filling per layer) and then more wafers, pressing down lightly on every layer of wafers to keep them flat and even. Finish off with a layer of filling.
- Cover loosely and refrigerate for 4 hours (or overnight.)
- Remove the cake from the pan and top with chocolate curls. Slice the cake with a large sharp knife.
- Keep chilled.
Nutrition Information
Show Details
Serving
1
Calories
215kcal
(11%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 215kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
28 reviews
Good
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