No-bake Pumpkin Caramel Icebox Cake Recipe

Graham crackers, no-bake pumpkin spice cheesecake, caramel, and homemade whipped cream. Fall dessert No-Bake Pumpkin Caramel Icebox Cake is simple and delicious!

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INGREDIENTS

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INSTRUCTIONS

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Blend or process cream cheese, pumpkin puree, powdered sugar, International Delight's Pumpkin Pie Spice Creamer, vanilla extract, and pumpkin pie spice until smooth. Put the mixture in a big bowl.

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Mix this in a large bowl with an electric mixer. After smoothing the cream cheese, add the pumpkin puree, powdered sugar, creamer, vanilla, and pumpkin pie spice.

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Mix the heavy cream into the pumpkin mixture on medium-high speed with an electric mixer until thickened and soft peaks form (may take a few minutes).

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Graham crackers should be broken to fit in an 8-inch square baking pan, so make one layer. As many full-sheet graham crackers as possible. The average layer has 4.5 Graham crackers.

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Scoop and smooth half the pumpkin filling on graham crackers, then drizzle half the caramel. Another graham cracker, pumpkin filling, caramel sauce layer. Add more graham crackers and set aside.

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Combine heavy whipping cream, International Delight's Pumpkin Pie Spice Creamer, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or large electric mixer bowl.

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Soft peaks result from medium-high speed mixing. Smooth whipped cream on icebox cake. Cover tightly and refrigerate 5-6 hours or overnight. If desired, add crushed graham crackers and caramel sauce.

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No-bake Pumpkin Caramel Icebox Cake Recipe

Graham crackers, no-bake pumpkin spice cheesecake, caramel, and homemade whipped cream. Fall dessert No-Bake Pumpkin Caramel Icebox Cake is simple and delicious!

INGREDIENTS

INSTRUCTIONS

Blend or process cream cheese, pumpkin puree, powdered sugar, International Delight's Pumpkin Pie Spice Creamer, vanilla extract, and pumpkin pie spice until smooth. Put the mixture in a big bowl.

Mix this in a large bowl with an electric mixer. After smoothing the cream cheese, add the pumpkin puree, powdered sugar, creamer, vanilla, and pumpkin pie spice.

Mix the heavy cream into the pumpkin mixture on medium-high speed with an electric mixer until thickened and soft peaks form (may take a few minutes).

Graham crackers should be broken to fit in an 8-inch square baking pan, so make one layer. As many full-sheet graham crackers as possible. The average layer has 4.5 Graham crackers.

Scoop and smooth half the pumpkin filling on graham crackers, then drizzle half the caramel. Another graham cracker, pumpkin filling, caramel sauce layer. Add more graham crackers and set aside.

Combine heavy whipping cream, International Delight's Pumpkin Pie Spice Creamer, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or large electric mixer bowl.

Soft peaks result from medium-high speed mixing. Smooth whipped cream on icebox cake. Cover tightly and refrigerate 5-6 hours or overnight. If desired, add crushed graham crackers and caramel sauce.

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