Pumpkin Gingersnap Icebox Cake
Source: Samantha at Five Heart Home
This recipe is just perfect for a dessert on a weekday night!
1 1/2 c. heavy whipping cream
1 1/2 c. powdered sugar, divided
1 (8-oz.) box cream cheese, room temperature
1 (15-oz.) can pumpkin puree
1 Tbsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1 Tbsp. pure vanilla extract
24 regular-size gingersnaps
1. In a large bowl, use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in 1/2 cup powdered sugar. Beat until soft peaks form. Scrape whipped cream into a separate bowl and set aside.
2. In the same bowl used to whip the cream, beat the cream cheese until smooth. Slowly blend in remaining 1 cup powdered sugar and beat until smooth. Blend in pumpkin, spices and vanilla and beat until well combined. Gently fold whipped cream into pumpkin mixture and set aside.
3. Dollop a bit of the pumpkin mixture into the bottom of a 9-by-13-inch baking dish and spread into a thin layer. Cover with a layer of gingersnaps. Spoon about 1/3 of the remaining pumpkin mixture over the gingersnaps and spread into an even layer. Repeat gingersnap layer and pumpkin layer two more times. Sprinkle with a few crushed gingersnaps, if desired. Cover and refrigerate for 8 hours or overnight.