No Bake Pumpkin Chocolate Layered Cake

No Bake Pumpkin Chocolate Layered Cake
No Bake Pumpkin Chocolate Layered Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    packages (8 oz each) cream cheese at room temperature

  • 1/2

    cup packed dark brown sugar

  • 3/4

    cup granulated sugar

  • 1

    can (15 oz) pumpkin

  • 2

    tablespoons half-and-half

  • 1/8

    teaspoon salt

  • 3/4

    teaspoon pumpkin pie spice

  • 1

    teaspoon vanilla extract

  • 28

    chocolate graham crackers (12 oz total)

  • Unsweetened cocoa powder

  • Read more: http://www.heatovento350.com/2012/10/no-bake-pumpkin-chocolate-layered-cake.html#ixzz2iytIrIVH

Directions

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture. Cover; chill overnight. Dust with cocoa, cut cake into squares and serve. Note: To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges and dust with cocoa powder.

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