Salted Caramel Icebox Cake
+3 photos

Salted Caramel Icebox Cake

12 servings
Layers of Biscoff cookies, creamy vanilla pudding, cream cheese, and salted caramel come together in this easy no-bake dessert that’s made for hot summer days and make-ahead entertaining. Get the recipe for Salted Caramel Icebox Cake.

Ingredients

  • pkg cream cheese

    8-oz.

    1
  • pkg. instant vanilla pudding

    5.1-oz.

    1
  • cold whole milk
    2 ½ c
  • plus 3 Tbsp. thick caramel sauce jar)

    divided, plus more to serve, from 1 (11.5-oz.

    ½ c
  • kosher salt
    1 tsp
  • 8-oz.) containers whipped topping

    divided

    2
  • pkgs. rectangular Speculoos cookies

    such as Biscoff, 8.8-oz.

    2

Directions

  1. 1

    In a large bowl, mix the cream cheese on medium speed with a handheld mixer until creamy and smooth, about 2 minutes. Add the pudding mix and whole milk; mix until smooth and thickened, scraping down the sides of the bowl occasionally, about 2 minutes. A few small lumps of cream cheese will remain. Add 1/2 cup of caramel sauce and salt. Mix until smooth. Fold in 1 container of whipped topping.

    Step 1
  2. 2

    Place 15 to 18 cookies in a single layer at the bottom of a 9- x 9-inch square baking dish. Dollop about 1/4 of the caramel pudding mixture, about 1 1/2 cups, over top and spread into an even layer. Drizzle the pudding with 1 tablespoon caramel sauce. Repeat with another layer of cookies, filling, and caramel sauce, three more times, ending with the pudding on the 4th layer. Do not drizzle with caramel – save any remaining in the jar for topping.

    Step 2
  3. 3

    Cover and refrigerate for 24 hours to allow the cookies to soften. Serve pieces topped with more whipped topping, caramel, and any remaining cookie crumbs.

    Step 3
Salted Caramel Icebox Cake
+3

Salted Caramel Icebox Cake

1470 min12 servings

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