Pumpkin Icebox Cake

🎃 +🍦 =👆 👆 👆 !⁣
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Missing ice cream season but obsessed with pumpkin spice? This pumpkin spice icebox cake will hit 👏the 👏spot👏 !⁣
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𝗪𝐡𝐚𝐭 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝: ⁣⁣⁣
∙8 oz, thawed, divided Light whipped topping⁣⁣
∙8 sheets (16 squares) Graham crackers⁣
∙15 oz Canned pumpkin⁣⁣
∙⅓ cup Powdered sugar (confectioner's)⁣⁣
∙1¼ tsp, divided Pumpkin pie spice⁣⁣
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𝐇𝐨𝐰 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐢𝐭: ⁣⁣⁣
1. Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.⁣⁣
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2. In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.⁣⁣
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3. Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice. ⁣⁣
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Serving size: 1 (1-inch-thick) slice⁣⁣
💙6 SmartPoints⁣⁣⁣
💜6 SmartPoints⁣⁣⁣
💚6 SmartPoints⁣⁣⁣

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