Pumpkin Ice Cream Cake
A little summery treat with a pumpkin twist
Ingredients
Crust
- 2 cups Crushed Graham Crackers
- ½ cup Butter melted
"Ice Cream"
- 1-16oz container Cool Whip
- ½ cup Pumpkin Puree
- ½ cup Cream Cheese
- ½ cup Powdered Truvia
Instructions
- In a medium bowl, mix together crushed graham crackers and butter until well combined and press into the bottom of a lined 9×9 pan
- In the same bowl, mix together all "Ice Cream" ingredients and smooth.
- Pour "Ice Cream" mixture on top of crust and freeze for at least 4 hours before serving. Pull out of freezer 30min before serving for best slicing and serving results.
- Enjoy!
