Caramel Ice Box Cake

1. 1

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

2. 2

   Remove from heat, stir in vinegar.

3. 3

   Cool.

4. 4

   Whip cream until it has thickened and holds its shape.

5. 5

   Fold in cooled mixture.

6. 6

   Do not overmix.

7. 7

   Keep refrigerated for a minimum of 30 minutes.

8. 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. 9

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

10. 10

    This makes the first layer.

11. 11

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

12. 12

    This makes the second layer,.

13. 13

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

14. 14

    You should have about 8 layers.

15. 15

    Refrigerate for at least 8 hours, or overnight.

16. 16

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

17. 17

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

* Per serving · 4 servings · Values may vary.

No additional tips available.