No-Bake Pumpkin Chocolate Chip Icebox Cake

• 3 cups Cold Heavy Whipping Cream
• 1/4 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cups Pure Pumpkin
• 2 teaspoons Pumpkin Pie Spice
• 20 Sheets Of Honey Graham Crackers
• 3/4 cups Semi-sweet Chocolate Chips, Divided

1. In a large bowl, beat heavy whipping cream with an electric hand mixer or stand mixer with fitted paddle attachment until soft peaks form. Add powdered sugar, vanilla extract, pumpkin, and pumpkin pie spice. Mix to thoroughly combine. Set aside.
2. Spread an even layer of graham crackers onto bottom of a 9x13 baking dish. Spoon a layer of whipped cream mixture over graham crackers and evenly spread, covering entire dish. Top with 1/4 cup chocolate chips. Repeat process twice more, ending with chocolate chips.
3. Cover and refrigerate for at least 4 hours, or overnight. Cut into squares and serve. Enjoy!

cold heavy whipping cream, ubc, vanilla, pumpkin, pie spice, honey, chocolate chips

Taken from tastykitchen.com/recipes/desserts/no-bake-pumpkin-chocolate-chip-icebox-cake/ (may not work)