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Caramel Ice Box Cake

  • Makes: 8 servings  
  • Preparation Time: 20 minutes, plus 30 minutes chilling time for filling 
  • Chilling Time: 5 hours 

Ingredients

1 ½ cups375ml butterscotch chips

1 can300ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

¼ tsp1ml salt

2 tsp10ml white vinegar

2 cups500ml whipping cream

1 ½ packages200g per package chocolate wafer cookies

Directions

  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 over mix. Keep refrigerated for a minimum of 30 minutes.

  3 Assembly; arrange seven wafers, with one wafer in the center and the remaining six surrounding it in an 8” or 9” (20-23cm) spring form pan. Spread a tiny amount of filling on the bottom of the cookies for the first layer. This will help hold the cookies in place. Spread about ½ cup (125mL) of the caramel mixture onto the wafers and gently spread in a thin layer over the cookies. Continue layering the wafers and the caramel mixture, making sure to send with a layer of the caramel on top. You should end up with about 8 layers.

  4 Refrigerate for at least 5 hours, or overnight. This will allow the cookies to absorb moisture from the filling which will result in a cake like texture.

Tip(s)

This cake can be refrigerated for 4 days.


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