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From Our Kitchen to Yours: Happy Holidays!

Posted by ksaltonstall on Dec 18, 2015 3:11:36 PM


Don't want to bake this season? Enjoy Chef Andrew's Gingersnap Ice Box Cake

Ingredients: To make one 9” Bundt Cake

  • 6 ounces cream cheese
  • 2/3 cup light brown sugar
  • 3 half cups heavy cream
  • 80 gingersnaps cookies
  • 3/4 cup gum drops


  • Add sugar and cream cheese in a large bowl and beat them with a mixer on until the mix is smooth.
  • Add the cream and mix. Keep on mixing until the mixture thickens and produces stiff peaks.
  • Spread 1 cup whipped cream mixture on the bottom of bundt pan and top it with 16 overlapping cookies.
  • Now for another layer of overlapping cookies, evenly spread about a third of cream on the top of first layer and top the ring with 16 cookies on the outside and 6 halved cookies on the inside.
  •  Add another layer of overlapping cookies with 16 on the outside and 10 on the inside of bundt pan to cover.
  • Spread the remaining third of whipped cream evenly on the top, cover the cake with loose plastic cover and refrigerate for 12 hours or overnight.
  • Decorate with gum drops and enjoy!


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Topics: Student Life