Gingersnapcrumbleicecreamtart Recipes

GINGERSNAP ICEBOX CAKE

Gingersnap Icebox Cake image

An easy, no-bake dessert with gingersnap cookies sandwiched between layers of cinnamon whipped cream.

Provided by Abbey

Categories Sweets

Time 8h10m

Number Of Ingredients 6

Ingredients

3 cups heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla bean paste (or vanilla extract)
1 teaspoon ground cinnamon
1/4 teaspoon salt
16 ounces gingersnap cookies

Steps:

In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt. Whisk until stiff peaks form, about 3-4 minutes.
In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
Spread 1/3 of the cream mixture on top of the cookies. Repeat with layers two more times, finishing with whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.

Nutrition Facts : Carbohydrate 77 g, Protein 7 g, Fat 51 g, SaturatedFat 29 g, Cholesterol 163 mg, Sodium 521 mg, Fiber 2 g, Sugar 30 g, Calories 788 kcal, UnsaturatedFat 20 g, ServingSize 1 serving

HOLIDAY GINGER SNAP CRUST

Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

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