Mini No-Bake Gingerbread Icebox Cakes: Have Your Cake & Eat It Too
Yields: 12 servings
Prep Time: 20 mins
Total Time: 4 hours 25 mins
Ingredients
4 oz.
cream cheese, softened
2 tbsp.
confectioners' sugar
2 tbsp.
jarred caramel or dulce de leche, plus more for drizzling
1/4 tsp.
pumpkin pie or gingerbread spice blend
1 1/2 c.
cold heavy whipping cream
2
(5.25-oz.) boxes thin gingersnap cookies (about 60)
Equipment Needed
A large piping bag, an open star or French star tip (between 3/4" and 1/2" in diameter)
Directions
In the large bowl of a stand mixer f itted with the whisk attachment, beat cream cheese, sugar, caramel sauce, and pumpkin pie spice on medium speed until smooth, about 2 minutes. Add cream and continue to beat on medium speed until medium peaks form, about 3 minutes. Transfer to piping bag fitted with star tip.
Arrange 12 cookies on a baking sheet. Pipe a layer of cream filling on each cookie in a zigzag motion. Top with a second cookie, gently press down, and pipe on more cream. Repeat layers 2 more times, ending with a fifth cookie. Pipe a large rosette or lots of mini rosettes on top cookie. Refrigerate cakes until cream has set, about 1 hour.
Loosely cover cakes with plastic wrap and continue to refrigerate until cookies are very soft, at least 3 hours and up to overnight.
Drizzle cakes with more caramel before serving.
You Might Also Like
