Monday, March 2, 2015

Caramel Ice Box Cake

Total Time: 20 mins Preparation Time: 20 mins


  • Servings: 8
  • 1 1/2 cups butterscotch chips
  • 1 (300 ml) can eaglebrand sweetened condensed milk (regular or low-fat)
  • 1/4 teaspoon salt
  • 2 teaspoons vinegar
  • 2 cups whipping cream
  • 1.5 (300 g) packages chocolate wafer cookies


  • 1 melt butterscotch chips with sweetened condensed milk and salt, stirring constantly. remove from heat, stir in vinegar. cool.
  • 2 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.
  • 3 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.
  • 4 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,.
  • 5 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.
  • 6 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.
  • 7 tips: this cake can be refrigerated for up to 4 days.

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