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4.0 from 42 votes

Pumpkin Spice Ice Box Cake

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.

Total Time
4 hrs 20 mins
Servings: 8 -10 servings
Calories: 215 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups heavy cream
  • 4 Tbsp powdered confectioners sugar
  • 1 cup pumpkin puree
  • 1/2 tsp vanilla extract1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1 package Nabisco Famous Wafers

Instructions

    Cup of Yum
  1. Line a loaf pan with plastic wrap or waxed paper with long ends, so you can lift the cake out later for slicing.
  2. Whip the heavy cream until it starts to thicken. Add the sifted sugar and whip until stiff peaks form.
  3. Mix the pumpkin, vanilla, and spices together and gently fold into the whipped cream until no streaks remain.
  4. 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.
  5. Cover loosely and refrigerate for 4 hours (or overnight.)
  6. Remove the cake from the pan and top with chocolate curls. Slice the cake with a large sharp knife.
  7. Keep chilled.

Nutrition Information

Serving 1 Calories 215kcal (11%)

Nutrition Facts

Serving: 8-10 servings

Amount Per Serving

Calories 215

% Daily Value*

Serving 1
Calories 215kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.