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! This cake is so easy to make, too. That’s what I like most about it. If you are looking for a recipe that is easy to follow and whip up in a jif go with this little gem.
Check out what my friends over at Tidy Mom had to say about this recipe:
Pumpkin Fluff Icebox Cake is a delicious no-bake dessert that comes together in no time. The hardest part is leaving it in the refrigerator overnight.
Who could ever ask for anything more?
Ingredients
2 (15 oz) can Libby’s pure pumpkin (NOT pumpkin pie filling)
2 (1.5oz) vanilla or butterscotch Instant Pudding Mix (I prefer butterscotch)
1 teaspoon vanilla
1 cup milk
3 tsp McCormick pumpkin pie spice
2 (8oz) CoolWhip
2 boxes chocolate wafer cookies (Famous Wafers)
candied pecans
Instructions
In a large mixing bowl, whip milk and pudding mix until well combined. Add pumpkin and spice and blend until smooth. Fold in whipped topping.
Using a 9-inch springform pan, arrange chocolate cookies to cover the bottom of the pan (this will require breaking up some of the cookies – it’s ok for some to overlap)
Scoop 1/3 of the pumpkin fluff mixture onto the cookies and using an offset spatula, gently spread it evenly over the cookies.
Top with another layer of cookies, and 1/2 of the remaining pumpkin fluff – repeat with a 3rd layer of cookies and remaining pumpkin fluff.
Garnish the top with candied pecans.
Gently cover the cake with plastic wrap and place it in the refrigerator at least 8 hours or overnight so the cookies soften making a cake-like texture.
To serve, release cake from pan, cut into wedges and serve cold.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This dessert makes a wonderful treat for kids to take to harvest parties at school.
Thank you to Tidy Mom for this great recipe.