While ice cream-related desserts may initially seem as though they’re best suited for summer, this dessert proves that’s simply not the case, and that they can be amazing year-round; it just depends how you make them! When the air feels a little crisper and the days start getting a little shorter, you can bet we’ll be baking up a storm…but what about the days when it’s still fairly warm out? Or for when you’re so full of warm soup that you desperately need something to cool you down? We’ve got just the thing.
Pumpkin gingerbread icebox cake. Trust us, it tastes just as amazing as it sounds, plus, it’s super easy to make, so roll up your sleeves and get ready to make a delicious, easy, autumnal dessert that’ll have people lining up for seconds. We filled ours with a cream cheese pumpkin mixture, then busted out a bag of gingersnaps to separate the layers. That’s it! Just be warned: this stuff is addictive, so prepare to eat a lot!
Pumpkin Icebox Cake
15 minutes active; 2+ hours inactive to prepare serves 6
- 1 (8 oz.) container frozen whipped topping
- 1 (15 oz.) can pumpkin puree
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- ginger snap cookies, as needed
- In a large bowl or mixer, beat softened cream cheese until smooth and creamy, then mix in powdered sugar, pumpkin, cinnamon, vanilla, nutmeg, allspice and ginger, if using.
- Using a rubber spatula, gently fold in tub of frozen whipped topping until combined.
- Spread 1/4 cup pumpkin mixture in the bottom of a 8x8-inch baking dish, then top with an even layer of gingersnaps. Note: if cookies are thin, do 2 layers of cookies between each layer of filling.
- Top cookies with 1/3 of remaining pumpkin filling, then cover with another layer of cooking. Repeat with two more layers of filling and gingersnaps, ending with the filling.
- Top with a dusting of crushed cookies, if desired.
- Place icebox cake in refrigerator and let chill for at least 4 hours, or overnight.
Recipe adapted from Five Heart Home