Boy are you in for a real treat! I absolutely LOVE my No Bake Chocolate Strawberry Icebox Cake and was eager to make a fall version. I figured there just HAD to be a way to make it a little less guilty but still tasty. I went to work and created this beautiful AND delicious dessert. Would you believe me if I told you I didn’t add any refined sugar? Aside from what’s in the graham crackers of course. Even in the whipped cream? Yep! Even in the whipped cream! What’s my secret? Nutiva Organic Coconut Sugar! I love it! I’ve been using it on and off for the last year or two but have started using it more and more in the last several months. It’s amazing! This delectable dessert ladies and gentlemen has only six ingredients and will take you less than 30 minutes. Are wishing you could reach through the screen and hug me? Me too. Me too. Just imagine me giving you a virtual hug and high five right about now.
If you’re local and need something to do this weekend, I’ll be at the Deseret News Fall Home Show making this scrumptious easy-breezy treat! The theme of my hour is Festive Fall No Bake Treats and I’ll be on the stage at 1:00 PM, I’d love to see you! Plus who doesn’t love free food right? I’m whipping up this as well as three other delicious no bake desserts that will be perfect all season long! Whether it be for your Halloween plans or even Thanksgiving plans, it’s apple and pumpkin deliciousness all around. Speaking of which – what do you prefer? Pumpkin or apple? I’ll tell you right now I LOVE all things apple and pumpkin is creeping up on the list of favorite things as well! You’ve got to try my Pumpkin Cheesecake with Gingersnap-Pecan Crust, Pumpkin Mousse Tortilla Cups, and you certainly don’t want to miss out on my Pumpkin Chocolate Chip Cupcakes (they are divine!).
No Bake Pumpkin Cheesecake Icebox Cake
- 1 c. pure pumpkin puree
- 2 (8 oz. pkgs.) Philadelphia cream cheese, softened
- 1/4 c. real maple syrup
- 1/4 c. coconut sugar
- 1 quart heavy whipping cream
- 1/3 c. coconut sugar
- 1 box graham crackers
- Pumpkin Pie Spice
- With a hand mixer or in the bowl of a stand mixer, whip heavy whipping cream just until it holds stiff peaks. Add the coconut sugar; set aside. With a hand mixer or in the bowl of a stand mixer on high whip together cream cheese, pumpkin puree, maple syrup and coconut sugar until creamy. Spread a small spoonful of sweetened whipped cream on the bottom of a 9 x 13-inch baking pan. Lay down graham crackers to cover, you may need to break some in half for the smaller sides. Lightly cover the top of the graham crackers with pumpkin cream cheese mixture, followed by the sweetened whipped cream. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Sprinkle lightly the top layer with pumpkin pie spice. Refrigerate for at least four hours, or until the crackers have softened completely.