This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It's cool and creamy and perfect for a potluck!
2packagescream cheeseroom temperature (16 oz or 500g total)
1cuppure pumpkin puree
1cansweetened condensed milk(14oz)
3/4teaspoon pumpkin pie spice
Whipped Cream
1cupsheavy whipping cream (33-35%)
1/3cuppowdered sugar
Instructions
Crust
In a medium bowl, combine graham crumbs and butter and press into the bottom of a 9x13" pan.
Filling:
Let ice cream sit at room temperature for 15 minutes to soften slightly. Press ice cream onto the graham crumb crust in pan in a smooth layer. Place in the freezer to set for 30-60 minutes.
In a large bowl, beat room temperature cream cheese with an electric mixer until smooth.
Add pumpkin, condensed milk and pumpkin pie spice and beat on low speed until incorporated, scraping the sides of the bowl as necessary.
Spread pumpkin layer over ice cream and place in the freezer for 1-2 hours to set.
Whipped Cream
In a medium bowl, combine cream and powdered sugar and beat on low speed until combined, then high speed until thickened and fluffy.
Spread over pumpkin layer and freeze for 4 hours or until set completely.
Let pumpkin dessert sit at room temperature for 20-30 minutes before slicing and serving.