Description
A simple, no-bake layered dessert using gingersnap cookies and whipped cream.
Ingredients
Scale
- 1 box (10 oz) gingersnap cookies
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add cinnamon if using.
- Arrange a single layer of gingersnap cookies on the bottom of an 8×8 inch pan or a loaf pan.
- Spread about one-third of the whipped cream mixture evenly over the cookies.
- Repeat the layers: cookies, then cream, until all ingredients are used, ending with a layer of cream.
- Cover the pan tightly with plastic wrap.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the cookies to soften.
- Slice and serve cold.
Notes
- You can press extra crushed gingersnaps onto the top layer before chilling for decoration.
- For a richer flavor, use a mix of regular and molasses gingersnaps.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Keywords: gingersnap, icebox cake, no-bake, layered dessert, whipped cream, cookie cake