Looking for a super easy dessert that's sure to impress? No Bake Pumpkin Toffee Icebox Cake piled high with pumpkin spice, cheesecake, and toffee chips!
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 c. milk
- 1½ c. pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 8 oz. pkg cream cheese, softened
- ¼ c. whipping cream
- 1 c. powdered sugar
- 1 tsp. vanilla
- 1 8 oz. container whipped topping, divided
- 1 cup toffee chips
Instructions
- I used and 9" x 9" square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9" x 13" pan. It would just be a little shorter.
- 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, we get good at substituting when we don't live near a grocery store). 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.
- Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don't mix the layers together.
- Sprinkle toffee chips over cream cheese layer. I 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! I like it better after it's had lots of time to sit!
