Gingersnap Caramel Icebox Cake
- 2 cups cold heavy cream
- 1/4 cup Powdered sugar
- 3/4 cup Smucker's® Caramel Flavored Topping divided
- 1 (1 lb.) box gingersnap cookies divided
- 1 cup chopped pecans divided
- Step 1
BEAT heavy cream in large bowl with mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form. Fold in 3 tablespoons topping.
- Step 2
ARRANGE a layer of 18 to 20 cookies in bottom of 9-inch springform pan, overlapping in a circle and filling in the center. Drizzle with 2 tablespoons topping. Spread with 1 1/4 cups whipped cream mixture, making sure all cookies are covered. Top with 1/4 cup pecans. Repeat with remaining cookies, whipped cream and pecans to make 3 more layers, ending with pecans.
- Step 3
COVER with plastic wrap. Chill overnight. Remove side of pan.