Pumpkin Spice Icebox Cake with Chai Tea Cream

I know, Icebox Cake is so last season.

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Isn’t Fall for baking? Like, you know, actually turning the oven on and cooking something now that it’s not sweltering hot out and the heat of the oven is no longer suffocating?

Sure..but that’s later in the Fall. It’s still early. We all already know I like to hold on to Summer for….as long as I possibly can.

SO

Icebox Cake. Of course, I Fall’ed it up and went and made it pumpkin. I even added in Chai tea, because the new coffee shop on my block (that I’m IN LOVE with) makes Pumpkin Spice Chai Tea and that flavor combination is even cozier than a fall cable knit sweater and a pile of leaves.

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Oh, and plus…

It’s still kind of hot some days. Not mid August in the city humid, but hot enough to feel like passing on turning on the oven.

Besides, Icebox Cakes are pretty much the easiest thing to make in the world while still being pretty damn impressive. I mean, chai tea infused fresh whipped cream and creamy pumpkin filled layers? Im.Press.Ive.

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The addition of the Chai here elevates this particular pumpkin treat far above the basicness that is a pumpkin treat. If Pumpkin Spice is a basic bitch, than Chai Tea is Regina George.

I happened to purchase a package of Pumpkin Spice Oreos because I am basic. I knew I had to transform them into something, otherwise risk eating the entire package of them in one weekend. Maybe this wasn’t the smartest thing to transform them into because it’s so light tasting that I could have easily housed the entire thing in one sitting.

It’s the chai infused whipped cream.

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I was inspired by two recipes, Melissa’s Chai Tea Icebox Cake and Shelly’s Oreo Icebox Cake. I was pleasantly surprised to find that the end result of this experiment tasted just as good as I imagined.

I’m telling you, it’s the Chai whipped cream. Even if you don’t make this cake…

MAKE THE WHIPPED CREAM.

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This “cake” is light and airy but the layers of rich spicy flavor scream comfort food. To enhance the Oreos a bit I mixed a teaspoon of pumpkin pie spice and a splash of vanilla extract into a bowl of vanilla almond milk (it was all I had on hand) and dunked the Oreos in (letting them soften a bit) before using them to make the layers. The spiced Oreos and Chai infused cream were separated by a cooling layer of French vanilla mousse.

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This cake comes together in minutes, waiting for it to set is another story, so make this cake the day or night before you plan on serving it!

Pumpkin Spice Icebox Cake with Chai Tea Cream

NOTE: Infuse your whipping cream a day or two before assembling cake because you have to heat it to infuse it, then you want it to chill in the fridge OVERNIGHT at least! The cream must be cold in order to whip.

Ingredients

For Chai Tea Cream:

  • 1 pint whipping cream
  • 2 bags Chai Tea [any brand]
  • 1 TBSP powdered sugar
  • 1 stick cinnamon

For Cake & Mousse Layers:

  • 1 Packet Jello Instant Pudding, French Vanilla Flavor
  • 1 1/2 cups milk (I used skim)
  • 1 16 oz Container of Cool Whip
  • 1 package Pumpkin Spice Oreos
  • 1 cup milk, separate from previous (I used vanilla almond milk, use any milk you have on hand)
  • 1 tsp Pumpkin Pie Spice
  • Splash Vanilla Extract
  • Pumpkin Spice flavored candy corn (optional)

Directions

One or two days before assembling your cake, infuse your whipping cream. Pour cream into a small saucepan over medium-low heat. Let heat until right before it boils, turn heat down to low and simmer. Place two Chai tea bags and cinnamon stick in cream and let simmer for 15 minutes. Turn off heat and remove saucepan from the burner and let the tea and cinnamon continue to infuse for an additional 20 minutes while the cream cools down. Remove cinnamon stick and squeeze tea bags in cream before removing to deposit as much flavor as possible. Pour cream into mason jar, shake and let chill in the fridge overnight.

To Assemble Cake:

First, make your mousse. Whisk packet of Jello pudding into 1 1/2 cups cold milk until thickened. Pour room temperature Cool Whip into a large bowl and carefully fold the Jello pudding into the Cool Whip. Set aside.

Next, take infused whipping cream out of the fridge and give it a good, strong shake to incorporate all the tea flavor that may have sank to the bottom. Pour cream into the bowl of an electric mixer and add your TBSP powered sugar. Whip until stiff peaks form.

Lay out a medium sized casserole dish or brownie pan.

Pour second cup of milk into a small bowl and whisk in pumpkin pie spice and vanilla extract. Drop Oreos in 2-3 at a time. Let sit for a few seconds and remove from milk and place them on the bottom of your dish. You can break some cookies in half to make sure all the space is covered. Next, pour in half the pudding and spread evenly over the Oreo layer. After that, pour half your Chai infused whipped cream over the pudding and using an off hand spatula, create an even layer. Dip the rest of the Oreos in the milk (reserving one for the top) and arrange another layer over the whipped cream. Repeat the same steps with the pudding layer and ending with the whipped cream layer.

Decorate your cake however you choose! I put one Oreo in the middle with a circle of Pumpkin Spice flavored Candy Corns and a sprinkle of cinnamon!

Honestly, those candy corns went SO well with this cake and provided a nice bite of texture in contrast with all the creaminess!

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It’s just too easy not to try.

xoxo

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