No-Cook Pumpkin Chocolate Icebox Cake

Photo: Annabelle Breakey; Styling: Robyn Valarik

 

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.

 

Yield:

Serves 12

Recipe from

Recipe Time

Prep: 30 Minutes
Chill: 12 Hours

Nutritional Information

Calories 315
Caloriesfromfat 59 %
Protein 4.4 g
Fat 21 g
Satfat 12 g
Carbohydrate 29 g
Fiber 1.3 g
Sodium 251 mg
Cholesterol 63 mg

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

Preparation

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.

Note: Nutritional analysis is per square.

Note:

To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges. Then decorate as directed.

November 2011