Sometimes, the simplest desserts are the best ones. Like everyone else in “basic” America, I go crazy for pumpkin in the fall. Lattes, cookies, body butter, I’ll take pumpkin any way I can get it. When I spotted an endcap at the grocery store, full of canned pumpkin, I knew I needed to create a recipe this year. The no-bake Pumpkin Spice Ritz Bars have gone over well, so it was time to put together something new. Oreo Pumpkin Icebox Cake came into being.
This is a 3-ingredient no-bake concoction that’s perfect for a Halloween night dessert, special Thanksgiving treat, or even a fall get-together at home. I was a little afraid of not adding extra sugar, since we used canned pumpkin instead of pumpkin pie filling, but the Oreo thins cookies provided a wonderful sweetness. Not too much, but just enough.
Place a tub of defrosted Cool Whip in a very large bowl. Stir in pumpkin, one can at a time. It’s OK if you go to town with the stirring. We want to make sure these are both fully incorporated. Then, gently fold in the second tub of defrosted Cool Whip. Gently, my friends. We need the mixture to stay fluffy.
Line the bottom of a cheesecake pan with Oreo thins. I decided to go with the thins instead of the regular ones, so they wouldn’t turn into a gummy mess once the cake settles. I also filled in the spaces with a few broken cookies. You won’t have to do this for the other layers, but it’s important that you fill in as many gaps as you can on the bottom of the cake.
Side note: do you call it a cheesecake pan or a springform pan? I’m quite un-fancy, so I rub my teeth with my finger and call it a cheesecake pan. Sophisti-ratchet.
Anyway, place a third of the pumpkin mixture over the cookies, and spread evenly. Make sure the mixture reaches the sides of the pan.
Repeat the layers two more times. You should end up with the pumpkin mixture at the top of the cake.
Cover with plastic wrap, place in the fridge, and let sit for *gulp* 4 hours to overnight. I know. I KNOW. But it’ll be worth it in the end.
Now look at this. It’s beautiful, easy, and so good. Not that this will ever happen in your home, but this can last up to a week in the fridge. Go make you one, and enjoy the fall flavors!
Oreo Pumpkin Icebox Cake
Ingredients:
2 8oz tubs whipped topping
2 15oz cans canned pumpkin
2 10.1 oz packages Oreo thins
Instructions:
In a large bowl, place the contents of one defrosted tub of whipped topping. Add one can of pumpkin, and stir together. Add second can of pumpkin, and stir together until all ingredients are fully incorporated.
Line springform pan with cookies, filling in any gaps with broken pieces of cookies.
Place one-third of the pumpkin mixture over the first layer of cookies. Spread evenly, making sure the mixture reached the sides of the pan.
Add another layer of cookies on top of the pumpkin layer. Top with second layer of pumpkin mixture.
Add last layer of cookies, then top with last layer of pumpkin mixture.
Cover with plastic wrap, and place in the fridge. Let sit for 4 hours to overnight.
Once completely chilled and set, slice and serve. Enjoy!
