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Gingerbread Icebox Cake

This is a great "light" dessert that is super quick to assemble and the gingerbread cookies soften the perfect amount without turning soggy.
Plan Ahead Note: the cake needs to be refrigerated overnight.
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Prep Time 20 minutes
Cook Time 0 minutes
Servings: 8 -10
Course: Thanksgiving
Ingredients Method Notes

Ingredients
  

  • 1 10.5 oz. package thin Ginger Snap Cookies
  • 1 quart heavy cream
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • 1 cup powdered sugar

Method
 

  1. Place ⅓ of the cookies in a plastic bag, seal it and crush the cookies with a rolling pin until they are broken into pieces. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, nutmeg, and ginger with the powdered sugar. Whisk on medium-high speed until stiff.
  3. Scoop one-third of the whipped cream into a 9" springform pan and use a spatula to spread it into an even layer.
  4. Add half of the whole cookies in a single layer on top of the cream.
  5. Repeat with another one-third of the whipped cream and the remaining whole cookies.
  6. Top with the remaining whipped cream. Layers will be cream, cookies, cream, cookies, cream.
  7. Pour the crushed cookies on top and slightly press into the cake.
  8. Cover and refrigerate overnight.
  9. Run a small knife around the edge of the pan and release the walls to remove the cake.
  10. Slice with a sharp knife and serve.

Notes

Recipe from The Pioneer Woman Cooks: The New Frontier