Ok, ok, I know, today is the first night of Hanukkah. And I’m writing about ice box cake, which is decidedly not a Hanukkah food. But to be fair, I made it yesterday. And I worked late tonight. So I meant to have latkes for dinner and tell you all about them, but I didn’t. Not yet. However, if you have a hankering for potato pancakes, check out last year’s Hanukkah latkes here.
I promise to be back with latkes and doughnuts before Hanukkah is over, but for now, ice box cake. Have you ever had ice box cake? It’s probably more of a summer dessert, great for hot days when you don’t want to turn on the oven. But ease and speed are welcome anytime of the year. And the gingersnaps and bits of candied ginger do add a bit of holiday flare to this ice box cake.
In any case, after Thanksgiving’s forray into chemical-laden retro treats, I seem to be addicted. This is not a recipe for purists. Gotta love Cool Whip! But the creamy layers combined with the chewy ginger make for a much more sophisticated texture experience than you’d think you could get from cookies and Cool Whip. The key here is to use really thin cookies to get multiple creamy layers. I like Anna’s Ginger Thins but any thin crispy gingersnap will do.
Double Ginger Ice Box Cake
6 ounces cream cheese
8 ounces Cool Whip
1/8 cup chopped candied ginger
5 ounces thin ginger cookies
Beat the cream cheese until fluffy. Beat in the Cool Whip and then stir in the candied ginger. Line a loaf pan with foil. Spread the bottom of the pan with a thin layer of the cream. Top with a single layer of cookies, broken up to fit as needed. Repeat with more layers of cream and cookies, ending with a layer of cream. Freeze for two to three hours (ice box cake is usually refrigerated for at least 6 hours, but freezing is so much faster). Slice and serve.