Make The Perfect Way to Ease into Pumpkin!
I know we're all being blasted by pumpkin every thing....coffees, teas, ice creams, whipped creams, cookies, cookie bars and soon to be pies. But, this is the perfect way to enjoy that delicious pumpkin spice flavor and not be knocked over with what otherwise could be, very strong flavors. Light and fluffy and best of all, no bake!
Pumpkin Toffee Icebox Cake
(No Bake)
Serves 10 to 12
Total time: 20 minutes
Ingredients
Vanilla wafers, graham crackers, or Golden Oreo's
2 3.4 oz pkgs. pumpkin spice pudding (If you can't find it you could use vanilla)
2 cups of milk
1 1/2 cups of pumpkin puree
2 tsp pumpkin pie spice
1 8 oz. pkg cream cheese, softened
1/4 cup of whipping cream
1 cup powdered sugar
1 tsp vanilla
1 8 oz container whipped topping, divided
1 cup toffee chips
Preparation
Use a 9" x 9" square pan. It will fill it up to the top, but don't worry!
Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.
Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping.Set aside.
Line the bottom of your pan with Vanilla Wafers (or whatever you are using). You might have to break them to make them fit. Don't worry if it's not super pretty!
Cover cracker layer with a third of the pumpkin mixture. Spread.
Carefully spread half of the cream cheese mixture over the pumpkin layer so you don't mix the layers together.
Sprinkle toffee chips over cream cheese layer. Used a generous sprinkling!
Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.
Add one more layer of crackers, then remaining pumpkin.
Spread reserved whipped topping over the final pumpkin layer.
Sprinkle more toffee chips.
Refrigerate for 4 hours or overnight! It really tastes and serves best if you keep it in fridge for as long as you can.
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