Pumpkin Icebox Cake
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
45
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Spread the walnuts out on a baking sheet and bake until toasted, about 8 minutes
3
Let cool, then finely chop
4
Meanwhile, beat the heavy cream, pumpkin pie puree and confectioners' sugar together in a large bowl with an electric mixer until stiff peaks form, about 5 minutes
5
Spread a fifth of the pumpkin mixture on the bottom of a 9-by-13-inch baking dish, followed by a layer of gingersnap cookies (4 cookies wide by 7 cookies long)
6
Repeat 3 more times, for 4 layers of pumpkin and cookies
7
Finish with the remaining pumpkin mixture
8
Refrigerate for at least 4 hours or overnight
9
Sprinkle the chopped walnuts and mini chocolate chips on top of the cake right before serving