Title: Caramel Drizzle Icebox Cake

Description:

This decadent dessert is a no-bake layered icebox cake featuring rich whipped cream, buttery cookies, and a generous drizzle of luscious caramel sauce. Perfectly chilled, it’s a creamy, indulgent treat that melts in your mouth, combining sweetness and a touch of salty caramel goodness.

Recipe:

Ingredients:

• For the Cake Layers:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package (approx. 200g) shortbread or graham crackers
• For the Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (room temperature)
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt (optional, for salted caramel)

Instructions:

1. Prepare the Whipped Cream:
   • In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Set aside.
2. Make the Caramel Sauce:
   • Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick amber liquid.
   • Carefully add the butter, stirring until fully combined.
   • Slowly pour in the heavy cream, whisking constantly. Allow the mixture to boil for 1-2 minutes until thickened. Add salt if desired.
   • Remove from heat and let cool slightly.
3. Assemble the Cake:
   • In an 8×8-inch dish or similar-sized pan, spread a thin layer of whipped cream at the bottom.
   • Add a single layer of shortbread cookies over the whipped cream.
   • Spread a generous layer of whipped cream over the cookies, followed by a drizzle of caramel sauce.
   • Repeat layers (cookies, whipped cream, caramel) until the dish is full, finishing with a top layer of whipped cream.
4. Chill:
   • Cover the dish with plastic wrap and refrigerate for at least 4-6 hours (or overnight) to allow the cookies to soften and flavors to meld.
5. Serve:
   • Before serving, drizzle additional caramel sauce over the top for decoration. Slice into squares and enjoy!