Pumpkin Icebox Cake
A delicious and easy no-bake dessert perfect for fall. Layers of graham crackers, pumpkin pudding, and whipped cream create a light and flavorful treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 package Graham crackers About 9 whole crackers, broken into squares.
- 1 box Instant pumpkin pudding mix 5.1 oz size.
- 3 cups Milk Cold milk works best.
- 1 tub Whipped topping 8 oz, thawed.
- 1 teaspoon Pumpkin pie spice For topping.
Instructions
Preparation Steps
- In a large bowl, whisk together the pumpkin pudding mix and milk until smooth. Let it sit for a few minutes to thicken slightly.
- Spread a thin layer of the pumpkin pudding mixture on the bottom of a 9x13 inch dish. Top with a layer of graham crackers, breaking them as needed to fit.
- Spread half of the whipped topping over the graham crackers. Repeat layers: pudding, graham crackers, whipped topping.
- Sprinkle with pumpkin pie spice. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften.
Notes
For a richer flavor, use a stabilized whipped cream instead of store-bought whipped topping.