Gingersnap Turtle Icebox Cake Recipe

  10 Servings


For the Filling:
  • 8 ounces cream cheese, softened (227 g)
  • 1/4 cup granulated sugar, (48 g)
  • 2 tablespoons molasses, (30 ml)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 cups heavy whipping cream, (414 ml)
  • 1/2 cup powdered sugar, (65 g)
  • 14 ounces gingersnap cookies, (397 grams, about 1 1/2 boxes)
For the Topping:
  • 3/4 cup heavy whipping cream, (177 ml)
  • 1/4 cup powdered sugar, (33 g)
  • 1/2 cup pecans, crushed (50 g)
  • 3 tablespoons hot fudge sauce, (44 ml)
  • 3 tablespoons caramel sauce, (44 ml)
  • crushed gingersnaps, for garnish


For the Filling:

  1. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
  2. Slowly add the sugar into the cream cheese while beating the mixture and scraping down the sides of the bowl as needed.
  3. Next, add the molasses, cinnamon and cloves, and beat until the ingredients are well mixed. Scrape down the sides of the bowl.
  4. Next, slowly add the heavy whipping cream, about 1⁄4 cup (59 ml) at a time until the cream cheese mixture is a liquid consistency. Then add all of the remaining heavy whipping cream and increase the speed to high.
  5. As the mixture starts to thicken, add the powdered sugar and continue beating until stiff peaks form to finish the mousse filling.

To Assemble the Dessert:

  1. Line the bottom of a 9-inch (23-cm) springform pan with parchment paper, wrapping around the removable bottom of the pan. The pan will still close around the outside edge even if the parchment paper is hanging out.
  2. Line the bottom of the dish with 1 layer of gingersnap cookies, cutting some pieces to fit if necessary. If you are unable to get right to the edge, don’t worry; the filling will freeze everything together. 
  3. Divide the mousse into fourths. Spread a thin layer of mousse over the gingersnaps.
  4. Repeat this step 3 more times with layers of gingersnaps and mousse. You should end up with 4 layers of gingersnaps and 4 layers of mousse, with a mousse layer on top.
  5. Cover the springform pan with aluminum foil and freeze for 4 hours.

For the Topping:

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  3. When the cake is frozen and you are ready to serve, remove it from the freezer and remove the springform edge. You may need to run a flat-edged knife around the inside edge.
  4. Spread the crushed pecans on top of the cake.
  5. Heat the hot fudge sauce in the microwave for 30 to 60 seconds until it runs off your spoon. Drizzle the hot fudge sauce and caramel sauce over the top of the pecans. I like to use a piping bag to drizzle, but you can also use a spoon.
  6. Pipe the whipped cream around the border and sprinkle with crushed gingersnaps. Cut with a long, sharp knife to serve. 

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Cooking Method:
No Bake
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Related Recipes:
Cake Recipes, Cookie Recipes, Ginger Recipes, Pecan Recipes, Caramel Recipes, No Bake Recipes, Dessert Recipes, Party Food Recipes, Holiday Recipes, Christmas Recipes
Recipe Yields:
1 cake
Prep Time:
Total Time:
Related Post:
Author: Julianne Bayer
Recipe Yields: 1 cake
Prep Time: 300 minutes
Total Time: 300 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 10

Amount Per Serving
Calories from Fat 222
Calories 483

% Daily Value*
Total Fat 28g
  Saturated Fat 6g
Sodium 329mg
Total Carbohydrate 57g
  Dietary Fiber 2g
  Sugars 28g
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.