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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
Recipe:
- 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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