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Pumpkin Icebox Cake
Pumpkin Icebox Cake
Ingredients
Yield 8 -10 servings
- 2 cups heavy cream
- 4 Tbsp powdered confectioners sugar
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1 package Nabisco Famous Wafers
Method
- Line a loaf pan with plastic wrap or waxed paper with long ends, so you can lift the cake out later for slicing
- Whip the heavy cream until it starts to thicken
- Add the sifted sugar and whip until stiff peaks form
- Mix the pumpkin, vanilla, and spices together and gently fold into the whipped cream until no streaks remain
- Spread a thin layer of the filling on the bottom of the loaf pan
- Add a single layer of wafer cookies, overlapping slightly if necessary
- Add a layer of filling (I used approximately 2 ice cream scoops of filling per layer) and then more wafers, pressing down lightly on every layer of wafers to keep them flat and even
- Finish off with a layer of filling
- Cover loosely and refrigerate for 4 hours (or overnight
- Remove the cake from the pan and top with chocolate curls
- Slice the cake with a large sharp knife
- Keep chilled
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