Pumpkin Spice Icebox Cake
Easy Fall inspired pumpkin spice icebox cake!
How to Make This:
Ingredients:
15 oz Canned pumpkin
8 fl oz Plain unsweetened almond milk
1 1/4 tsp, Pumpkin pie spice, divided
1 tsp Vanilla extract
1 package Fat-free sugar-free instant pudding mix (I used cheesecake but vanilla would work well too)
4 Healthy Choice Premium fudge bars
6 whole Cinnamon graham crackers
8 oz Fat free whipped topping, divided
Instructions:
In a medium bowl, combine almond milk and pudding mix.
Add in pumpkin, vanilla, 1 tsp pumpkin pie spice and 1/3 of the whipped topping and fold all together.
Line bread pan with parchment paper, leaving overhang to act as handles.
Place 3 sheets of graham crackers in the bottom.
Top with 1/2 of the remaining whipped topping.
Remove sticks from fudge bars that have defrosted slightly and place bars on top of whipped topping.
Cover with 1/2 of the pumpkin mixture.
Top with remaining graham crackers, slightly pushing down.
Cover with remaining pumpkin mixture and then remaining whipped topping.
Sprinkle with Pumpkin pie spice.
Cover with plastic wrap and freeze for at least 4 hours until set.
Let thaw for 20-30 minutes before serving.
Enjoy!
WW Points (Per Serving):
Makes 8 servings. WW Points per serving - 6 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 8 servings
CALORIES: 188 TOTAL FAT: 2 g SATURATED FAT: 0 g CHOLESTEROL: 1 mg SODIUM: 230 mg CARBOHYDRATES: 34 g FIBER: 3 g SUGAR: 12 g PROTEIN: 3 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
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