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You can’t go wrong with this No-Bake Gingersnap Icebox Cake. This is a slice of gingersnap icebox cake: layers of gingersnap cookies and a molasses mousse. This dessert is topped off with plenty of caramel, hot fudge and pecans.

Gingersnap Turtle Icebox Cake

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  • Author: Julianne Dell
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Layers of gingersnap cookies and a molasses mousse topped with plenty of caramel, hot fudge, and pecans.


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 at 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.


  • Serving Size: 1/10 of recipe
  • Calories: 483
  • Sugar: 28g
  • Sodium: 329mg
  • Fat: 28g
  • Saturated Fat: 6g
  • Carbohydrates: 57g
  • Fiber: 2g
  • Protein: 6g