Lynn Archer's got a recipe for an ice box cake that's perfect for a busy Thanksgiving kitchen.
Put 16 oz of cream cheese in a bowl. Beat. Add 1 cup of sugar. Beat. Add 1 cup of pumpkin and 1 tsp cinnamon.
In a separate bowl, beat 2 cups heavy cream. Add 1/4 cup sugar, 1/2 tsp nutmeg and beat until thick.
Fold together the contents of both bowls.
Line a spring form pan with gingersnaps. Alternate layers of cream and cookies four or five times. Top with gingersnap cumbs and refrigerate overnight.
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