Ginger Snap Icebox Cake
Tools Required:large bowl, electric mixer (or whisk), 8×8-inch baking dish, for optional topping—knife and cutting board, medium bowl, measuring spoon
Servings Prep Time
9 10minutes
Passive Time
24hours, to chill
Difficulty Cost
Easy Moderate
Servings Prep Time
9 10minutes
Passive Time
24hours, to chill
Difficulty Cost
Easy Moderate
Topping(s): (optional)
Instructions
  1. Whip* cream in a large bowl with an electric mixer, or by hand with a whisk, until soft peaks just begin to form. (Don’t over whip, or the cream will not soften the cookies very well.)
  2. Spread a thin layer of whipped cream on the bottom of the baking dish, so the cookies will have something to stick to. Arrange cookies side by side, to form a single layer but not overlapping (there will be gaps). Spread about a third of the whipped cream over them. Make sure there are no air pockets.
  3. Add the last layer of cookies (which should finish off the package, but if not, pop them in your mouth before anyone looks). Top with the remaining cream, spreading out evenly, leaving a smooth finish. Check again for air pockets.
  4. If topping with candied ginger and or nuts, finely chop. Crush a few ginger snaps if desired, and sprinkle on top.
  5. Cover and refrigerate overnight. (You can serve it after 12 hours, but 24 hours is best.)