I have a love-hate relationship with autumn. I love the beautiful fall colors, the cooler nights, the warm days, football and the anticipation of farm life slowing down just a little bit.

Engberson amy
Amy Engberson

Of course we are on the tail-end of harvest and are moving on to working the ground for next year. We are starting to spend more time on the dairy and a little less time in the fields. Don't get me wrong; summer is my favorite season. At this time of the year though, I start wishing it would get dark just a little earlier so our family can eat dinner before 10 p.m.! And that's why I love fall.

Another wonderful thing about fall is pumpkin. Pumpkin is delicious in so many different ways. This no-bake pumpkin toffee icebox cake is a family favorite. It has so many layers of goodness, beginning with a vanilla wafer crust, spiced pumpkin, creamy cheesecake and crunchy toffee chips. Every bit is like a little bit of fall heaven! You know what else is absolutely amazing about this recipe? I made a pan of no-bake pumpkin toffee icebox cake in less than 10 minutes. I was hurrying, but still, that's fast! It's so easy to make, can be made ahead and is a super impressive dessert. You are going to love every single thing about this dessert.

NO-BAKE PUMPKIN TOFFEE ICEBOX CAKE

Prep time: 20 minutes
Total time: 20 minutes

Looking for a super easy dessert that's sure to impress? No-bake pumpkin toffee icebox cake is piled high with pumpkin spice, cheesecake and toffee chips!

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Author: Amy Engberson
Recipe type: Dessert
Cuisine: American
Serves: 10-12

Ingredients

  • Vanilla wafers, graham crackers, or Golden Oreo's
  • 2 3.4-ounce packages pumpkin spice pudding (If you can't find it, you could use vanilla.)
  • 2 cups milk
  • 1½ cups pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 8-ounce package cream cheese, softened
  • ¼ cup whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 8-ounce container whipped topping, divided
  • 1 cup toffee chips

Instructions

  1. I used a 9-by-9-inch square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9-by-13-inch pan. It would just be a little shorter.
  2. Whisk pudding, pumpkin pie spice and milk together. Fold in pumpkin. Set aside.
  3. Beat softened cream cheese until smooth. Add whipping cream and vanilla, and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.
  4. Line the bottom of your pan with vanilla wafers (or whatever you are using – we get good at substituting when we don't live near a grocery store). You might have to break them to make them fit. Don't worry if it's not super pretty!
  5. Cover cracker layer with a third of the pumpkin mixture. Spread.
  6. Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don't mix the layers together.
  7. Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!
  8. Next is a third of the pumpkin mixture. Then the rest of the cream cheese mixture. More toffee chips. Then the rest of the pumpkin mixture.
  9. Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.

Refrigerate for four hours or overnight. I like it better after it's had lots of time to sit.  end mark

Amy Engberson

PHOTO: Amy Engberson says she can make this no-bake pumpkin toffee icebox cake in 10 minutes. Photo provided by Amy Engberson.