Cori Rose Handmade
Region: US
Sunday 05 July 2026 20:01:21 GMT
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au_gingembre :
Icebox cakes are just so perfect for summer.
2026-07-05 21:26:58
33
Nah :
u should try a Carlota de limón! It’s similar I think and it’s Mexican key lime and we use Maria cookies
2026-07-10 18:46:09
3
Dani M. :
This looks so perfect, i love icebox cake! I just made a strawberry shortcake version with homemade shortbread cookies, homemade whipped cream and homemade strawberrry sauce🥰 the variations are endless
2026-07-06 12:51:24
74
venusreigned :
cream with a side of crumbs
2026-07-06 04:38:57
11
Shari Sharpless Art :
What’s in the middle??
2026-07-07 02:16:13
8
Just me being me :
So, frosting with crumb layers?
2026-07-06 16:37:23
3
theflyingnun91 :
influenced ✨
2026-07-08 16:48:40
1
Minnie :
No recipe
2026-07-07 11:06:35
1
Mikaila :
It looks like this without the coconut on top. I just made it this weekend, it was excellent https://www.foodnetwork.com/recipes/gingersnap-coconut-icebox-cake-9969534
2026-07-06 18:46:45
0
crystaall_c :
recipe pls !!
2026-07-07 04:54:51
1
Miranda :
It looks perfection
2026-07-08 15:24:10
1
Atlanta in Chicago :
I need this immediately
2026-07-06 00:28:59
0
Natalia @ 222 Linen Thongs :
Oh 🤭💗
2026-07-07 00:37:30
1
penelonine :
Ohh your cream set up so much nicer than mine. We scooped ours out of the tin
2026-07-06 00:43:49
0
Lara :
looks amazing omg
2026-07-06 21:53:10
0
keepheartlandstrong :
wheres the recipe?
2026-07-07 01:24:47
0
Stacey Vacations :
Yummy
2026-07-08 02:10:13
1
cynthiayenmcintyr :
Recipe pls!
2026-07-06 13:27:54
1
eelizabit :
What is it called?
2026-07-05 21:28:33
2
christa :
You showed up on my fyp so you have to give me a slice 🤭
2026-07-06 20:35:30
0
Naat 🍒 :
What’s the name of this one!? I have NYT
2026-07-06 22:59:22
1
W :
Ridiculous hoops to get this recipe. 1 cup heavy cream 1 (14-ounce) can sweetened condensed milk 1 (8-ounce) block cream cheese, softened to room temperature 1 teaspoon kosher salt (such as Diamond Crystal) 2 tablespoons freshly grated lime zest and ⅓ cup lime juice (from 3 limes), plus more lime zest for garnish 8 to 10 ounces Biscoff or gingersnap cookies, plus more for garnish. Rinse a standard 8½-by-4½-inch loaf pan and shake off the excess water. Use a few sheets of plastic wrap to fully line the pan, making sure it lays as flat as possible and comes all the way up the sides with overhang. (The residual moisture from rinsing will encourage the plastic wrap to adhere.) Add heavy cream to a large bowl. Using an electric mixer, beat just until stiff peaks form. Add condensed milk, cream cheese and 1 teaspoon salt and whip until the cream cheese has been evenly incorporated. Add lime zest and juice and briefly beat to combine. Transfer about 1 cup of the lime cream to the prepared pan and use a small spatula to spread it across the bottom and up the sides of the pan. Arrange an even layer of biscuits over the cream, breaking the cookies as needed to form an even layer. Top biscuits with about 1 cup of the lime cream, spread it into an even layer, and top with another layer of biscuits. Continue layering in the same manner, finishing with the cream. There should be 5 cream layers and 4 cookie layers total. Cover the top with plastic wrap and refrigerate until completely chilled and set, at least 12 hours and up to 24 hours. To serve, remove the top layer of plastic, cover the loaf pan with a platter, and flip over. The icebox cake should easily release. If it doesn’t, hold down the excess plastic wrap from the sides with one hand while lifting the loaf pan with the other to help break the seal. Peel off the plastic wrap and cut into ¾-inch-thick slices. Serve immediately.
2026-07-07 14:43:38
2
Mickey Jac :
😱😱😱
2026-07-05 20:51:55
0
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