Easy no-bake dessert alert! Orange Gingersnap Icebox Cake is my new favorite no-fuss dessert for the holidays! Store-bought gingersnap cookies are layered with an easy orange vanilla cream then topped with crunchy candied pecans. It’s a holiday party in every bite!
This is one of those desserts that gets better as it sits! You can make it up to 24-48 hours ahead of time too. Just save the toppings for just before serving so they stay crunchy. Plan ahead because it does need to be refrigerated for at least 6 hours before devouring. You want the crunchy gingersnap cookies to have time to get nice and soft!
How to Layer the Orange Gingersnap Icebox Cake
Besides the pecan topping, these are the rest of the ingredients. Yep that’s it! I’ve used this cream and pudding mix combination before on my Double Chocolate Raspberry Icebox Cake and it was perfect. Whipping two small boxes of any flavored pudding with 4 cups of heavy cream equals magic! I also added orange zest and orange juice for brightness and flavor. I love the combo of gingersnaps and orange.
Place a layer of gingersnaps in the bottom of a 9×13 baking dish. Then top with half of the cream.
Place one more layer of cookies then top with remaining cream and spread evenly. Cover and place in fridge for at least 6 hours or up to 48 hours.
How to Make Candied Pecans
Many candied pecan recipes call for egg whites but I wanted something even simpler. This only makes 3/4 cup which is plenty to cover the cake with but feel free to double the recipe because they are so delicious!
Place pecans, brown sugar, water, vanilla, salt, cinnamon and ground ginger in a small skillet. Stir and cook until sugar has dissolved and the mixture is slightly bubbly.
Then, just pour them out onto a sheet of wax or parchment paper to cool. Easy!
Topping and Serving Orange Gingersnap Icebox Cake
When you’re ready to serve the Orange Gingersnap Icebox Cake, top with candied pecans, remaining cookies crushed into crumbs and extra orange zest. This dessert is so beautiful, delicious and incredibly easy to make! The flavor combination of gingersnaps, orange cream, and cinnamon sugar pecans is a holiday party in your mouth. I hope it makes its way onto your holidays tables soon! Merry Christmas and Happy Holidays y’all!
Sponsored post for Lee’s Marketplace. Ingredients on sale December 15-28: heavy cream, instant pudding mix, navel oranges, brown sugar
Orange Gingersnap Icebox Cake
Ingredients
- 16 oz box gingersnap cookies
- 2 small boxes (3.4 oz each) vanilla instant pudding mix
- 4 cups heavy whipping cream
- Zest of 1 large navel orange
- 2 tablespoons fresh orange juice (about 1/2 orange)
- 3/4 cup chopped pecans
- 1/4 cup brown sugar
- 1 1/2 tablespoons water
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch kosher salt
Instructions
- Using a stand or hand mixer, beat pudding mixes and heavy cream until thickened and stiff peaks form. Add orange zest and juice then mix until combined.
- Place a single layer of gingersnaps in the bottom of a 9×13 baking dish. Top with half of the orange cream and spread evenly. Add another single layer of cookies on top then add remaining cream. Spread evenly, cover with plastic wrap and place in fridge for at least 6 hours or up to 48 hours.
- Add remaining cookies to a zip top bag, close, then crush into crumbs. Set aside.
- To make candied pecans, place pecans, brown sugar, water, vanilla, cinnamon, ginger, and salt in a small skillet or saucepan. Stir and cook until it comes to a low boil and sugar has dissolved. Pour pecans out onto a sheet of parchment or wax paper and let cool. Break apart large clusters.
- When ready to serve, top cake with candied pecans and cookie crumbs before slicing.
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