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Orange Gingersnap Icebox Cake

Orange Gingersnap Icebox Cake

Charlotte Hancey
Gingersnaps and orange vanilla cream are layered then topped with candied pecans for the most festive no-bake dessert!
5 from 2 votes
Prep Time 30 mins
Refrigerate 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Servings 15

Ingredients
  

  • 16 oz box ginersnap 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 9x13 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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