Gingersnap Caramel Icebox Cake
Prep Time 20 min
Cook Time N/A
Servings 1
Difficulty Easy
Ingredients
- 2 cups cold heavy cream
- 1/4 cup Powdered sugar
- 3/4 cup Smucker's® Caramel Flavored Topping
- 1 gingersnap cookies
- 1 cup chopped pecans
Directions
- 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.
Serving size
(1 slice of 5910)
- Calories 520
- Calories from Fat270g
- Total Fat 30g
- Saturated Fat 13g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 65mg
- Sodium 340mg
- Potassium 0mg
- Total Carbohydrates 59g
- Dietary Fiber 3g
- Sugars 25g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet