Caramel Ice Box Cake
Ingredients
Instructions
- Melt butterscotch chips with sweetened condensed milk and salt, stirring constantly.
- Remove from heat, stir in vinegar.
- Cool.
- Whip cream until it has thickened and holds its shape.
- Fold in cooled mixture.
- Do not overmix.
- Keep refrigerated for a minimum of 30 minutes.
- ASSEMBLY: Arrange 7 wafers, with one wafer in the center and the other six around it, in an 8 or 9-inch springform pan.
- Spread the bottom of each wafer with a tiny bit of filling to hold them in place.
- This makes the first layer.
- Spead about 1/2 cup of the caramel mixture onto the wafers and gently spread in a thin layer over cookies.
- This makes the second layer,.
- Continue layering the wafers and the caramel mixture, making sure to end with a layer of the caramel on top.
- You should have about 8 layers.
- Refrigerate for at least 8 hours, or overnight.
- This will allow the cookies to absorb moisture from the filling which will result in a cake-like texture.
- TIPS: This cake can be refrigerated for up to 4 days.
Nutrition & Diet Analysis (per serving)
301
kcal
15% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).