Caramel Ice Box Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 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

Recipe

• 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.