Easy No-Bake Chocolate-Pumpkin Icebox Cake


  • 1 (15 oz.) can 100% pure pumpkin puree
  • 1 (3.4 oz) package vanilla instant pudding
  • 1/2 c. milk
  • 1 1/2 tsp. pumpkin pie spice
  • 1 & 1/2 (8 oz.) containers Cool Whip non-dairy whipped topping, divided
  •  chocolate graham crackers
  • 1/4 c. chopped pecans
  •  additional pumpkin pie spice for sprinkling


  1. In a mixing bowl, stir together pumpkin, milk, dry vanilla pudding mix, and pumpkin pie spice.   Fold in 1 (8 oz.) container Cool Whip.
  2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
  3. Spread 1/2 container of Cool Whip over the top layer of graham crackers. Sprinkle with chopped pecans and a bit of pumpkin pie spice.
  4. Refrigerate overnight to allow flavors to meld and graham crackers to soften into a cake-like texture.

Source:  The Kitchen is My Playground