Trader Joe’s Pumpkin Joe-Joe’s IceBox Cake Recipe (No-Bake)

Method

• 1)

  Make sure the whipping cream is very cold, if it’s hot in your house, it’s a good idea to put the whisk and mixing bowl in the freezer for 15 minutes. Pour 1 Pint of Heavy Whipping Cream into the mixing bowl along with 1 Tablespoons Granulated Sugar and mix on high until medium peaks form – don’t over mix or it will become grainy – it should look thick like cool whip. *Optional, reserve some of the plain whipped cream for piping. Add 2 Tablespoons of Trader Joe’s Pumpkin Butter and fold it into the whipped cream with a spatula.

• 2)

  Line the bottom and sides of a 6 inch springform pan with parchment paper. Place a thin layer of whipped cream on the bottom of the pan. Dip the Pumpkin Joe-Joe’s one at a time into a cup of milk, hold it in the milk for 2 seconds, then line the bottom of the pan with a layer of cookies. Add in half of the whipped cream and use a spoon to even out the cream. Repeat with another layer of dunked cookies and top with the rest of the whipped cream. Tap the pan on the counter about 3 times, then even out the top of whipped cream.

• 3)

  Cover the pan well and refrigerate for at least 4 Hours or overnight. Release the springform pan and remove the parchment from the sides. It’s not stable enough to move off of the bottom plate, so just place that onto your serving platter. Pipe some reserved whipped cream for decoration, slice and Enjoy