pumpkin spice icebox pies!

pumpkin spice icebox pies are easy and so delicious!

One of my fave desserts is icebox cake – and these pumpkin spice icebox pies are a delightful twist!

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.

For this recipe 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.

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?

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!