Thanksgiving Pumpkin Slush Cake

  Thanksgiving Pumpkin Slush Cake :

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Pumpkin Layer:

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 can (15 oz) pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 container (8 oz) frozen whipped topping, thawed

For the Topping:

Additional whipped topping

Ground cinnamon for dusting

Directions:

Prepare the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish. Chill the crust in the refrigerator for 30 minutes.

Make the Pumpkin Layer: In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves, and mix until well combined. Fold in the whipped topping until the mixture is light and fluffy.

Assemble the Cake: Spread the pumpkin mixture over the chilled crust, smoothing it out with a spatula. Cover and freeze for at least 4 hours, or until firm.

Serve: Before serving, let the cake sit at room temperature for 10-15 minutes to soften slightly. Top with additional whipped topping and a sprinkle of cinnamon.

Prep Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 320 kcal | Servings: 12 servings