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One of my fave desserts is icebox cake – I’m actually shocked that after all these years this is the first time I’m sharing one on these pages!

Icebox cake is – at its most basic and original – a 2-ingredient dessert consisting of layers of chocolate wafer cookies and whipped cream. The whole thing is assembled and chilled overnight (in the “icebox”), during which time the cookies absorb the moisture from the whipped cream, turning soft and cake-like. It is one of those treats that looks and tastes more impressive than it is to make, and is always a crowd-pleaser.

While I love the “classic” version of icebox cake, it lends itself beautifully to countless variations too. You can use graham crackers, chocolate chip cookies or even Oreos in place of the chocolate wafers, and flavor the whipped cream any number of ways (mint! coffee! chocolate!). I’ve also played with mix-ins such as fresh fruit, chocolate chips and mini marshmallows. And it’s a perfect, fool-proof recipe to make with even the littlest of helpers.

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When challenged to create an easy, no-bake dessert using Dannon Oikos Pumpkin Pie Greek Yogurt and Reddi-wip I knew that an icebox cake would be the perfect treat. With the pumpkin pie theme as inspiration I decided to use ginger snaps for the cookie layers and a sprinkling of toffee bits for crunch. And instead of one large “cake” I opted for individual pies, served in mini graham cracker crusts.

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We are all-in around here with fall, back-to-school and holiday activities ahead, and this dessert will be in heavy rotation for sure. Five ingredients, no measuring, no baking and cute galore – what could be better?

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You can find everything you need for this recipe at Walmart – and good news! Ibotta users will enjoy a nice rebate with this offer.

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You’re going to love love love this dessert, I promise. It’s easy enough to whip up for an afternoon snack, yet special enough to put out on a holiday dessert buffet!

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Individual Pumpkin Spice Icebox Pies

3 5.3-ounce containers Dannon Oikos Pumpkin Pie Greek Yogurt
1 13-ounce can Reddi-wip
18 ginger snaps
6 mini graham cracker pie crusts
toffee bits, for sprinkling

Place the yogurt into a medium bowl. Measure 1/2 cup Reddi-wip and fold it into the yogurt till incorporated.

Place a spoonful of the yogurt mixture into the bottoms of the pie crusts. Top with a ginger snap. Repeat layering, twice more, ending with the yogurt mixture. Refrigerate overnight.

Just before serving top each pie with a dollop of Reddi-wip and some toffee bits – serve immediately.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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