| @type | WebSite |
|---|---|
| @id | https://12tomatoes.com/#website |
| url | https://12tomatoes.com/ |
| name | 12 Tomatoes |
| publisher | Object (type: stdClass) |
| potentialAction | Object (type: stdClass) |
| @type | Organization |
| @id | https://12tomatoes.com/#organization |
| name | 12 Tomatoes |
| description | Making Mealtime Meaningful |
| url | https://12tomatoes.com/ |
| logo | Object (type: stdClass) |
| sameAs |
|
| @type | Recipe |
| @context | http://schema.org/ |
| @id | https://12tomatoes.com/pumpkin-icebox-cake/#recipe |
| headline | |
| name | Pumpkin Icebox Cake |
| description | This just makes me even more excited for fall! |
| url | https://12tomatoes.com/pumpkin-icebox-cake |
| inLanguage | en-US |
| isPartOf | Object (type: stdClass) |
| author | Object (type: stdClass) |
Ingredients
- 1 (8 oz.) container frozen whipped topping
- 1 (15 oz.) can pumpkin puree
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- ginger snap cookies, as needed
Preparation
- In a large bowl or mixer, beat softened cream cheese until smooth and creamy, then mix in powdered sugar, pumpkin, cinnamon, vanilla, nutmeg, allspice and ginger, if using.
- Using a rubber spatula, gently fold in tub of frozen whipped topping until combined.
- Spread 1/4 cup pumpkin mixture in the bottom of a 8x8-inch baking dish, then top with an even layer of gingersnaps. Note: if cookies are thin, do 2 layers of cookies between each layer of filling.
- Top cookies with 1/3 of remaining pumpkin filling, then cover with another layer of cooking. Repeat with two more layers of filling and gingersnaps, ending with the filling.
- Top with a dusting of crushed cookies, if desired.
- Place icebox cake in refrigerator and let chill for at least 4 hours, or overnight.
This just makes me even more excited for fall!
Serves 6
Course:
Recipe adapted from Five Heart Home