I still can’t get over the fact that Christmas is less than a week away. The time has flown by even quicker this year then ever! My family and I have already watched quite a few Christmas movies, baked cookies, and decorated sugar cookies. Next up is going to see all the Christmas lights! But in the meantime I am going to be eating my fill of these delicious orange and salted caramel ginger snap ice box cake. I first made this cake for Thanksgiving, and everyone loved it. Even better than the combo of orange, spicy ginger, and whipped cream is that there is no baking required. So pull out a bag of ginger snaps and I will show you how to turn them into a show stopping dessert!

Are you drooling yet?

Orange and Salted Caramel Ginger Snap Ice Box Cake

• 1 Bag ginger snap cookies
• 1 Jar Salted caramel sauce
• 1 Large Orange, zested
• 1 Brick of cream cheese, softened 
• 1 Pint of heavy whipping cream (You can substitute a tub of Cool Whip if need)
• 1/3 cup of sugar
• 1 tsp vanilla extract

Begin by whipping your heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese with the sugar, orange zest, and vanilla. Fold the whipped cream into the cream cheese mixture. Then layer the cookies, cream, and salted caramel sauce until you run out of cookies. Place the cake in the fridge covered overnight to let the cookies soften and become cake like. When it is time to serve the cake, add another drizzle of salted caramel and some fresh orange zest. 

I am pretty sure this is the simplest, tastiest, and most complemented dessert you may ever make. But don’t just take my word for it. Make it and share it with everyone you know!