No Bake Pumpkin Pie Icebox Cake

• Vegetarian

• Produce

  • 1 (14oz can Pumpkin puree

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1 cup (icing sugar, powdered
  • 1/8 tsp Nutmeg, ground
  • 1 tsp Vanilla extract

• Snacks

  • 1 About 40 square graham crackers

• Dairy

  • 2 1/2 cups Whipping cream

Found on thereciperebel.com

Description

Ingredients

• about 40 square graham crackers (20 if you have the long rectangular ones)
• 2½ cups whipping cream
• 1 cup powdered icing sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 (14oz) can pumpkin puree (about 2 cups)

Directions

• In a large bowl, beat cream on high with an electric mixer until soft peaks form. Add in sugar and beat until stiff peaks form. Set aside 1 cup in the refrigerator.
• Add spices, vanilla and pumpkin and beat on low just until incorporated.
• Place one layer of graham crackers into the bottom of an 8x8 pan. Top with ¼ of the pumpkin mixture (I use a piping bag to do this -- its quicker and is easier to spread!).
• Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
• Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.