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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!
Course Dessert
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 12
Calories 173 kcal
Author Meghan Gray

Ingredients

  • 2 cups heavy cream
  • 2 Tablespoons of powdered sugar
  • 1 teaspoon vanilla
  • 10 oz ginger snaps

Instructions

  1. Whip the cream about halfway. Add vanilla and sugar. Whip the rest of the way until fairly stiff.
  2. 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.
  3. 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.
  4. Refrigerate approximately 3-4 hours or overnight before serving.