Just because I am on vacation doesn’t mean I don’t have some Thanksgiving loving to share with you. This is a super easy make-ahead dessert that would be perfect for Thanksgiving. Plus it’s no bake!It’s also my first and only foray into pumpkin spice this year. Enjoy it while you can. It’s not much to look at but oh-my is it ever delicious.
Tim and I are still enjoying our tropical vacation and won’t be having a traditional Turkey Day meal. And that’s fine by us. We have no set plans for Thursday. Who knows, we might just have turkey sandwiches on the beach!
I made this for a family get together a few weeks ago and it was a real hit. Ice box cakes are so fun. So many versions of this are running through my head. 2015 could be the year of the ice box cake in my world.I chose to use these Spekulatius spiced cookies from Aldi. These are a seasonal holiday cookie at Aldi and if you can’t find them or don’t have an Aldi close you can also use Biscoff cookies or windmill type cookies. If you can get your hands on these cookies I highly recommend them. They are very addictive.This is all about the layers. I started with a very thin layer of the whipped cream just to anchor the first layer of cookies. The whipped cream and pumpkin layers will soften the cookies up after many hours in the fridge and they will become tender and cake-like.Just a little finessing is all it takes to evenly spread the layers over one another. The pumpkin mixture is thicker than the whipped cream so spread it gently a little at a time. Then repeat the layers and finish with more cookies and whipped cream.I had a few cookies leftover so I crushed them up in a Ziploc bag and sprinkled them on top the finished product. Cover the whole thing with plastic wrap and refrigerate overnight. A real crowd pleaser.This Thanksgiving I am thankful for Tim (the best thing since sliced bread), my Dad (who is awesome), my friends (who are the amazing family I chose for myself), my extended family (crazy but lovable), beagles (mine in the best), hammocks, good coffee, long hikes, comfort movies, wine, ice cream, sunshine, & vacations! All the important things.Take a minute to be thankful and enjoy your holiday. Happy Thanksgiving!
Pumpkin Spice Ice Box Cake
3 cups heavy cream
1 cup powdered sugar, divided
1 tsp vanilla extract
8oz cream cheese, softened
1 cup pumpkin puree
1 1/2 tsp pumpkin pie spice
1 package spice cookies (I used Spekulatius cookies from Aldi’s. Similar to windmill cookies or Biscoff cookies) (48-50 cookies)
In a large bowl whip the heavy cream until soft peaks begin to form. Add 1/2 a cup of the powdered sugar & vanilla extract. Beat a few more minutes until stiff peaks form. Set aside while you prepare the pumpkin mixture.
In a separate bowl beat together the cream cheese, pumpkin puree, 1/2 a cup of powdered sugar, & the pumpkin pie spice. Set aside.
In a 9×13 pan spread a few tablespoons of the whipped cream just to anchor the first layer of cookies. Continue to layer as follows: Add a single layer of cookies. Spread 1/3 of the whipped cream on top of the cookies. Carefully top the whipped cream with 1/2 the pumpkin mixture. Add another single layer of the cookies. Repeat the layers with 1/3 more of the whipped cream, the rest of the pumpkin mixture, a 3rd and final cookie layer and top the last layer of cookies with the remaining whipped cream. If you have a few leftover cookies crush them up and sprinkle on top.
Cover the pan with plastic wrap and refrigerate over night or up to 24 hours for the cookies to get soft. It will keep in the fridge for several days.