Recipe courtesy of Anne Burrell
Save Recipe Print
Pumpkin Icebox Cake
Total:
4 hr 40 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
4 hr 40 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Spread the walnuts out on a baking sheet and bake until toasted, about 8 minutes. Let cool, then finely chop.

Meanwhile, beat the heavy cream, pumpkin pie puree and confectioners' sugar together in a large bowl with an electric mixer until stiff peaks form, about 5 minutes.

Spread a fifth of the pumpkin mixture on the bottom of a 9-by-13-inch baking dish, followed by a layer of gingersnap cookies (4 cookies wide by 7 cookies long). Repeat 3 more times, for 4 layers of pumpkin and cookies. Finish with the remaining pumpkin mixture. Refrigerate for at least 4 hours or overnight. Sprinkle the chopped walnuts and mini chocolate chips on top of the cake right before serving.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pumpkin Soup

Recipe courtesy of Kerry Simon

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Pumpkin Gingersnap Cheesecake

Recipe courtesy of Ree Drummond

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Almost-Famous Pumpkin Cheesecake

Recipe courtesy of Food Network Kitchen

Pineapple Pound Cake

Recipe courtesy of Sandra Lee

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Spiced Pumpkin Icebox Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.