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Spiced Pumpkin Icebox Cake

Spiced Pumpkin Icebox Cake
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2212 calories
256 g
61 g
120 g
47 g
24 g
1367 g
1962 g
122 g
0 g
90 g
Nutrition Facts
Serving Size
1367g
Amount Per Serving
Calories 2212
Calories from Fat 1031
% Daily Value *
Total Fat 120g
185%
Saturated Fat 24g
122%
Trans Fat 0g
Polyunsaturated Fat 31g
Monounsaturated Fat 59g
Cholesterol 61mg
20%
Sodium 1962mg
82%
Total Carbohydrates 256g
85%
Dietary Fiber 28g
111%
Sugars 122g
Protein 47g
Vitamin A
1356%
Vitamin C
33%
Calcium
136%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 15 oz can pureed pumpkin (not pumpkin pie mix)
  2. 2 c fat free milk
  3. 1.5 tsp cinnamon*
  4. 1/4 tsp nutmeg*
  5. 1/4 tsp ground ginger*
  6. 1 box (4 serving size) instant sugar free vanilla pudding
  7. 1 container light whipped topping
  8. 2 pkgs Belvita biscuits**
  9. 1 cup pecan pieces, toasted
  10. Cooking spray
Instructions
  1. Mix pumpkin puree, milk, pudding mix and spices in bowl until smooth. Refrigerate until soft set.
  2. Lightly spray 5 inch spring form pan or 3 small spring form pans with cooking spray
  3. Crush cookies in food processor or plastic bag with rolling pin until you have coarse crumbs
  4. Press thin layer of cookies in bottom of pan, then add 1/2 pudding mixture, cover with a layer of cookie crumbs then another layer of pudding.
  5. Top with layer of whipped topping. Refrigerate until firm.
  6. When cake (s) are set carefully remove sides of pans and gently press toasted pecans into side of cake. Sprinkle a few pecans on top. Enjoy!
Notes
  1. * May use 1 tsp pumpkin spice instead of individual spices
  2. ** Graham crackers, sugar free oatmeal cookies or vanilla wafers can be substituted
beta
calories
2212
fat
120g
protein
47g
carbs
256g
more
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