Salted Caramel Icebox Cake Recipe
Prep Time:
20 minutes
Cook Time:
Servings:
8 servings
Ingredients
  • 2 cups heavy cream
  • ¾ cup caramel sauce
  • 1½ teaspoons salt
  • One 9-ounce package chocolate wafer cookies (preferably Nabisco)
Directions
  1. Line an 8-by-4-inch loaf pan with two layers of plastic wrap, leaving excess hanging over the sides.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until it begins to fluff, about 1 minute. Add the caramel sauce and salt, and continue to whip until soft peaks form.
  3. Spread a thin layer of whipped cream in the bottom of the prepared loaf pan. Place one cookie on its edge against the long side of the pan. Spread about 1 tablespoon of whipped cream on another cookie and place against the right of the last one, pressing gently. Repeat 8 times to make a row of 10 cookies, then repeat the process to make 3 total rows.
  4. Cover with whipped cream, then fold over the plastic wrap tightly against the cake. Refrigerate for at least 3 hours or up to 1 day, then remove from the pan and cover with another layer of whipped cream.
  5. Slice and serve with the remaining whipped cream and crumbled wafer cookies.