Frozen Pumpkin Layer Cake

Frozen Pumpkin Layer Cake
Photo by Oxmoor House


  • 1 2 cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup)
  • 1 (9-ounce) jar country pumpkin butter (such as Dickinson's)
  • ¾ teaspoon pumpkin pie spice
  • ½ cup fat-free caramel topping
  • 1 tablespoon light brown sugar
  • 1 (1.75-quart) carton vanilla light ice cream, softened and divided
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • + 4 more ingredients
    • 1 (8-inch) round angel food cake (about 15 ounces), cut into 1/2-inch-thick slices (about 25 slices)
    • Butter-flavored cooking spray
    • 1 ½ teaspoons ground cinnamon
    • ½ cup chopped pecans

Place pecans in a nonstick skillet; coat pecans with cooking spray. Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally. Remove from heat; cool. Combine sugared pecans and cracker crumbs in a small bowl; toss gently. Arrange half of an...

View full recipe at My Recipes


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