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 Sunset

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Recipe Time

Prep Time:
Chill: 12 Hours

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 59%
  • Protein: 4.4g
  • Fat: 21g
  • Saturated fat: 12g
  • Carbohydrate: 29g
  • Fiber: 1.3g
  • Sodium: 251mg
  • Cholesterol: 63mg

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. 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. 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. 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.
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.

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