No-Bake Pumpkin Pie Icebox Cake
Directions
- 1Combine heavy whipping cream, maple syrup, and vanilla in a bowl.
- 2Whip the mixture until stiff peaks form.
- 3In another bowl, whip the softened cream cheese.
- 4Add pumpkin puree and pumpkin pie spice to the cream cheese.
- 5Whip the mixture until it is nice and smooth.
- 6Fold most of the whipped cream mixture into the pumpkin mixture, reserving some (about 1/2 C.) for later.
- 7Set the reserved whipped cream aside in the refrigerator.
- 8Lay out graham crackers in a rectangular dish.
- 9Spread some of the folded whipped pumpkin mixture on top.
- 10Add more graham crackers on top of that. Repeat the process until you get to the top. It will make about 4 to 5 layers.
- 11The top layer will be the reserved whipped cream. Spread the reserved whipped cream on top.
- 12Decorate with crushed graham crackers and pumpkin pie spice.
- 13Add cinnamon sticks as a final touch.
- 14Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Ingredients
- 2 C. Heavy Whipping Cream
- 0.25 C. Maple Syrup
- 1 tsp. Vanilla Extract
- 8 oz. Cream Cheese, softened
- 2 C. Pure Pumpkin Purée
- 1 tsp. Pumpkin Pie Spice
- 1 Box Graham Crackers
Equipment
bowlhand mixerrectangular dishspoonplastic wrap
Tips
- This dessert makes about 4 to 5 layers.
- If you 're a fan of pumpkin pie, then you have to make this.