This was my first time ever making an icebox cake but it won’t be the last! This just couldn’t be any easier, and the result was a rich dessert with the texture of cheesecake, the flavor of ginger snaps, and the time commitment of take out!
I found a store brand ginger wafer at my local Safeway, but you can use any ginger snap. Just remember that thicker cookies will have to sit longer before they soften enough to serve.
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Ginger Snap Icebox Cake
This rich and dreamy dessert is so easy and won't heat up your kitchen on a hot day!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 12
Calories 173 kcal
Ingredients
- 2 cups heavy cream
- 2 Tablespoons of powdered sugar
- 1 teaspoon vanilla
- 10 oz ginger snaps
Instructions
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Whip the cream about halfway. Add vanilla and sugar. Whip the rest of the way until fairly stiff.
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In a 9x9 inch pan, spread a thin layer of whipped cream. Lay down a layer of ginger snaps. Don't worry if they don't fit perfectly.
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Repeat until the pan is mostly full, then pour the rest of the whipped cream over the top and spread with a spatula to fill any gaps.
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Refrigerate approximately 3-4 hours or overnight before serving.
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