Caramel Ice Box Cake

Name: Caramel Ice Box Cake
Ingredients: 1 12 cups butterscotch chips; 1 (300 ml) caneaglebrand sweetened condensed milk (regular or low-fat); 14 teaspoon salt; 2 teaspoons white vinegar; 2 cups whipping cream; 1.5 (300 g) packages chocolate wafer cookies

6 ingredients

17 steps

Ingredients

1 12 cups butterscotch chips
1 (300 ml) caneaglebrand sweetened condensed milk (regular or low-fat)
14 teaspoon salt
2 teaspoons white vinegar
2 cups whipping cream
1.5 (300 g) packages chocolate wafer cookies

Directions

1

Melt butterscotch chips with sweetened condensed milk and salt, stirring constantly.
2

Remove from heat, stir in vinegar.
3

Cool.
4

Whip cream until it has thickened and holds its shape.
5

Fold in cooled mixture.
6

Do not overmix.
7

Keep refrigerated for a minimum of 30 minutes.
8

ASSEMBLY: Arrange 7 wafers, with one wafer in the center and the other six around it, in an 8 or 9-inch springform pan.
9

Spread the bottom of each wafer with a tiny bit of filling to hold them in place.
10

This makes the first layer.
11

Spead about 1/2 cup of the caramel mixture onto the wafers and gently spread in a thin layer over cookies.
12

This makes the second layer,.
13

Continue layering the wafers and the caramel mixture, making sure to end with a layer of the caramel on top.
14

You should have about 8 layers.
15

Refrigerate for at least 8 hours, or overnight.
16

This will allow the cookies to absorb moisture from the filling which will result in a cake-like texture.
17

TIPS: This cake can be refrigerated for up to 4 days.