Description
Gingersnap Icebox Cake is a delightful no-bake dessert that combines the spicy warmth of gingersnap cookies with a luscious cream cheese filling. Layers of crunchy cookies and creamy goodness create a satisfying treat perfect for summer gatherings or holiday celebrations. Easy to prepare, this cake promises to be a showstopper at your next event, evoking nostalgia and joy with every bite.
Ingredients
Scale
- 2 cups gingersnap cookies
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup unsulfured molasses
Instructions
- Dip gingersnap cookies briefly in milk to soften.
- In a large bowl, beat cream cheese and sugar until smooth. Gradually add heavy cream, mixing until soft peaks form.
- Stir in cinnamon and molasses until well combined.
- Layer gingersnap cookies and cream mixture in a rectangular dish, aiming for at least three layers.
- Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Slice into squares and serve chilled.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg