Pumpkin Icebox Cake

By srumbel

this Pumpkin Icebox Cake is the perfect Fall sweet treat. It has the freshest pumpkin flavor and is a great make-ahead option for a quick dessert.
When I start layering an icebox cake, I’m never really sure how many layers I will get. Keep in mind that if you make your filling layers thicker, you will get fewer layers. That’s not all bad though because the filling is the best part!
from onsuttonplace.com

Ingredients

• 1 15 oz. can pumpkin
• 8 oz. cream cheese
• 1/2 c. brown sugar
• 1/2 t. cinnamon
• 1/2 t. pumpkin pie spice
• 16 oz. Cool Whip Lite
• Walnuts or pecans (optional)
• 1 box graham crackers

Preparation

Step 1

In a large mixing bowl, beat together pumpkin and cream cheese until fluffy.
Add brown sugar, cinnamon and pumpkin pie spice.
Fold in the Cool Whip. It's OK to not use the whole container. Just add the Cool Whip until your mixture is a spreadable consistency.
In an 8 x 8 or 9 x 9 pan, spread a layer of the pumpkin mixture.
Top with a layer of graham crackers. You will have to break/cut some crackers to make them fit.
Follow with alternating layers of the pumpkin mixture and graham crackers, ending with the pumpkin mixture.
Top with walnut or pecan pieces if desired.
Cover and refrigerate at least 6 hours. Overnight is best.

Notes

I used a 9 x 9 pan and got 4 layers. If you used an 8 x 8 pan you could possibly get 5.