Chocolate Pumpkin Spice Ice Box Cakes

For the perfect Thanksgiving dessert make these Chocolate Pumpkin Spice Ice Box Cakes with wafers and whipped cream. This easy, make ahead recipe will be a holiday hit!

So this dessert was a HUGE hit at my house. Ice box cakes are usually a fan favorite. But the kiddos especially loved these individual ice box cake stacks. These mini desserts are ridiculously easy to make. They can be flavored and decorated however you like.

I received this Pumpkin Spice Extract from Rodelle and have been dying to use it in a recipe. Finally, I decided on a chocolate and pumpkin spice combo that is perfect for Thanksgiving. But like I said, you can flavor this dessert with your favorite extract. The Rodelle Pure Vanilla Extract would also make for a fantastic dessert!

These ice box cakes do need to be prepared the day before you plan on serving them. They require overnight refrigeration. {although, you could probably squeak by with at least 6 hours of refrigeration} This is when the magic happens, people! The whipped cream transforms the wafers into a moist, soft, cake-like dessert.

Just make whipped cream with a hint of Pumpkin Spice. Then layer the wafers and cream as seen below. I used a plastic baggie to pipe the cream between layers.

Top with sprinkles, chocolate shavings, chocolate sauce . . . or these uber cute chocolate pumpkins! I found these at Trader Joes. You can also buy the chocolate pumpkins on amazon: Trader Joe’s Assorted Belgian Chocolate Pumpkins.

There you have it. A few simple, quality ingredients and one impressive dessert!

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Chocolate Pumpkin Spice Ice Box Cakes

Yield: 8

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Ingredients

• 1 package Chocolate Wafers
• 2 Cups Cold Heavy Whipping Cream
• 2 Tablespoons Powdered Sugar
• 1 teaspoon Rodelle Pumpkin Spice Extract, or vanilla extract

Instructions

1. Using whisk attachment on mixer; whip heavy cream on medium high until soft peaks form.
2. Quickly mix in sugar and extract. Do not overmix whipped cream, you want it stable yet still slightly loose.
3. Transfer whipped cream to piping bag or plastic bag with the tip cut.
4. Layer cream between 5 chocolate wafers.
5. Refrigerate remaining whipped cream to pipe on top of ice box cakes.
6. Place ice box cakes into large casserole dish, cover and refrigerate overnight.
7. Pipe more whipped cream on top of cakes.
8. Sprinkle with powdered sugar and serve.

I am proud to be a brand ambassador for Rodelle. All opinions are 100% my own. {as always}

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