Frozen Pumpkin Layer Cake |
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Prep Time: 21 Minutes Cook Time: 3 Minutes |
Ready In: 24 Minutes Servings: 16 |
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We couldn't stop eating this dessert at taste testing. It earned our highest rating. The concentrated spicy flavor of pumpkin butter replaces the more traditional canned pumpkin. It's a great make-ahead recipe for the holidays. Ingredients:
1/2 cup chopped pecans |
butter-flavored cooking spray |
1 tablespoon light brown sugar |
1 2 cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup) |
1 (8-inch) round angel food cake (about 15 ounces), cut into 1/2-inch-thick slices (about 25 slices) |
1 (9-ounce) jar country pumpkin butter (such as dickinson's) |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon pumpkin pie spice |
1 (1.75-quart) carton vanilla light ice cream, softened and divided |
1 (8-ounce) container frozen fat-free whipped topping, thawed |
1/2 cup fat-free caramel topping |
Directions:
1. Place pecans in a nonstick skillet; coat pecans with cooking spray. Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally. Remove from heat; cool. Combine sugared pecans and cracker crumbs in a small bowl; toss gently.
2. Arrange half of angel food cake slices in bottom of a 10-inch springform pan.
3. Combine pumpkin butter, cinnamon, and pumpkin pie spice in a small bowl. Place half of pumpkin butter mixture and half of ice cream in a food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of pecan mixture. Top with remaining cake slices; freeze 5 minutes.
4. Place remaining half of pumpkin butter mixture and remaining half of ice cream in food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of remaining pecan mixture. Cover and freeze 2 hours. Spread whipped topping evenly over cake, and sprinkle with remaining pecan mixture. Cover and freeze 8 hours or until firm. Let stand 5 minutes before serving. Run a knife around outside edge of dessert to loosen from pan; remove sides of pan. Drizzle with caramel topping.
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