Maple-Ginger Icebox Cake
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Gingersnaps and maple syrup are a perfect pair, especially when combined in whipped cream to form a decadent dome-shaped Maple-Ginger Icebox Cake. Finish it off with a drizzle of gooey caramel for a show-stopping dessert that's sure to please!
What You'll Need:
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
- 1 (16-ounce) package gingersnap cookies, 6 cookies reserved for garnish
- 1 (16-ounce) container frozen whipped topping, thawed, divided
- 1/4 cup maple syrup
- 1/3 cup caramel sauce
What To Do:
- In a medium bowl, combine milk and vanilla extract.
- Dip cookies in milk mixture until moist but not soggy, then completely line a 2-quart mixing bowl with them. Cover cookies with 1/2-inch layer of whipped topping and 1 tablespoon syrup. Repeat layers until all cookies are used, reserving 1/4 container of whipped topping. Cover bowl and freeze overnight.
- When ready to serve, remove from freezer. Unmold by dipping bowl in a warm water bath for 1 to 2 minutes, making sure no water gets into bowl. Turn onto a serving platter and cover with remaining whipped topping. Crush reserved gingersnaps and sprinkle evenly over whipped topping. Drizzle with caramel sauce and slice into wedges.
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