When it comes to easy cakes this recipe is the ticket. Filled with yummy pumpkin and chocolate chips, I just can’t believe this is a no-bake dessert!
Check out what my friends over at Tasty Kitchen had to say about this recipe:
“This No-Bake Pumpkin Chocolate Chip Icebox Cake is an easy fall dessert that’s layered with graham crackers, pumpkin spiced whipped cream, and chocolate chips!“
Who could ever ask for anything more?
Ingredients
3 cups Borden Cold Heavy Whipping Cream
¼ cups Domino Powdered Sugar
1 teaspoon Mccormick Vanilla Extract
½ cups Libby Pure Pumpkin
2 teaspoons McCormick Pumpkin Pie Spice
20 Sheets Of Keebler Honey Graham Crackers
¾ cups Toll House Semi-sweet Chocolate Chips, Divided
Instructions
In a large bowl, beat heavy whipping cream with an electric hand mixer or stand mixer with fitted paddle attachment until soft peaks form. Add powdered sugar, vanilla extract, pumpkin, and pumpkin pie spice. Mix to thoroughly combine. Set aside.
Spread an even layer of graham crackers onto bottom of a 9×13 baking dish. Spoon a layer of whipped cream mixture over graham crackers and evenly spread, covering entire dish. Top with 1/4 cup chocolate chips. Repeat process twice more, ending with chocolate chips.
Cover and refrigerate for at least 4 hours, or overnight. Cut into squares and serve. Enjoy!
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Quick Tip: This dessert makes a wonderful treat for kids to take to harvest parties at school.
Thank you to Tasty Kitchen for this great recipe.
