Pumpkin Icebox Cake*

By srumbel

The next few weeks are going to be all about pumpkins, so I thought I may as well jump on the bandwagon. I think of icebox cakes as being desserts for summer, but 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.
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.

Recipe 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.