All summer long I planned to make an icebox cake. If you’re unfamiliar with an icebox cake let me just say this….impressive NO BAKE layer cake. No bake! Perfect summer dessert, no?
I had several varieties planned to test and it just didn’t happen. I think I just had too many great ideas that I got overwhelmed and before I knew it the summer was gone. So I bought a box of gingersnaps because….well, it’s fall and that’s what you do, besides consuming large quantities of Pumpkin Spice Lattes and buying dead corn to place around your front door attracting all kinds of critters.
Then I got an idea…..Gingersnap Pumpkin Icebox Cake. I really wasn’t sure how this would turn out at all, I was a little scared. And since I wasn’t able to find a recipe online that indicated this feat had already been attempted it made me a little more concerned that I was about to waste a box of ginger snaps. Some would call this a travesty. Some moms would say, “There are starving children in Africa.”
It was not a waste, not at all. In fact, this is an easy cake to whip up and so different from any other fall dessert recipe I’ve had. This would be perfect as a Thanksgiving dessert since you can make it the day before.
After assembly (yea, it’s like Lincoln Logs!), the gingersnaps soften and become a moist cake layered with light pumpkin filling, almost like a mousse, and then topped with a layer of freshly made whipped cream. The cake is not heavy but it does scream “gingersnap” so a small piece will be sufficient. For five or ten minutes, and then you’ll go back for more. Like Chinese food.
The cake is only good for about a day or two max but I doubt you’ll have any left beyond the first day. It’s that good. If you end up eating the whole thing before your guests arrive I suggest having some of these mini pumpkin cheesecakes on hand or you can whip up these incredible pear trifle in just a few minutes. Always good to have a back up plan.
GingerSnap Pumpkin Icebox Cake