3-Ingredient Gingersnap Icebox Cake | view more Recipe

3-Ingredient Gingersnap Icebox Cake

  • '2 cups heavy cream'
  • '42 gingersnap cookies (about 10 ounces)
  • divided'
  • '3/4 cup orange marmalade'
  • 'divided'

  1. Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl
  2. Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit
  3. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you’ll want to see them peeking out)
  4. Dollop one-quarter of marmalade over
  5. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade
  6. Place remaining 2 cookies in a resealable plastic bag
  7. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs
  8. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days