This is one of the easiest Thanksgiving recipes you’ll ever find. In fact, it might be THE easiest! On top of that, it’s also delicious. It’s so moist that it’s really more like a pie than a cake. This ice box cake would also be great for Halloween, Christmas, or any time you want a quick and easy dessert recipe. I make small cakes, but you can make them as large as you like. In fact, I use only about ½ can of the pumpkin pie filling for the recipe below. Make sure you use “pumpkin pie filling,” not “canned pumpkin.”
Holle’s Ice Box Pumpkin-Ginger Cake recipe
What you’ll need:
- 32 large ginger snap cookies
- 1 can pumpkin pie filling
- Cool Whip
You’re going to form a rectangle with the cookies – four rows of eight cookies. Between the eight cookies in each row, spread about one teaspoon pumpkin pie filling and sandwich the cookies together. Repeat this with the remaining cookies. Place the four stacks of cookies on edge on a tray and cover generously with Cool Whip. I leave my whipped topping at room temperature for about 15 minutes or so to make sure it’s easy to spread. Store cake in refrigerator overnight. When serving, slice the cake at an angle.