No-Cook Pumpkin Chocolate Icebox Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Make a picture-perfect fall dessert for your holiday open house or neighborhood block party. It's pretty from the top, and even prettier when you remove a slice. Ingredients:
3 packages (8 oz. each) cream cheese, at room temperature |
1/2 cup packed dark brown sugar |
1/2 cup granulated sugar |
1 can (15 oz.) pumpkin |
2 tablespoons half-and-half |
1/8 teaspoon salt |
3/4 teaspoon pumpkin pie spice |
1 teaspoon vanilla extract |
28 chocolate graham cracker sheets (12 oz. total) |
unsweetened cocoa powder, for dusting |
Directions:
1. Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
2. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.
3. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.
4. Note: Nutritional analysis is per square.
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