Gingersnap Icebox Cake For Abbie'S Birthday
- 3 cups heavy cream
- juice and zest of one orange
- 3 tablespoons confectioner's sugar (or to taste)
- 14 ounce package of ginger snaps (I didn't count how many cookies that was; sorry)
- In a stand mixer fitted with a cold whisk and bowl (I refrigerated them overnight), whip the cream till it starts to thicken. Add in orange zest and powdered sugar (Use more or less sugar to your taste.) As the cream thickens, drizzle in the orange juice. You still want the cream to hold its shape, so just add it a little at a time till it tastes the way you want.
- Layer the cookies and whipped cream as in this article: https://food52.com/blog/7061-how-to-make-any-icebox-cake-in-5-stepsrnMy cookies were small, so i layered them in the dish like a cake or trifle and then spooned whipped cream over, making layers of cake and alternating with whipped cream. Smooth whipped cream over top. Refrigerate at least overnight before serving.
heavy cream, orange, sugar, ginger snaps
Taken from food52.com/recipes/29391-gingersnap-icebox-cake-for-abbie-s-birthday (may not work)