Icebox Cake: Ginger-Lime

By Violet_61

Icebox cakes became popular in the 1920's and 30's as packaged cookies hit the stores. They were named for the chilling time in the icebox--the precursor to our modern day refrigerator.

Ingredients

• 2 8-oz 8-oz packages of cream cheese, softened
• 3/4 cup powdered sugar
• 6-8 limes to equal 3/4 cup juice
• 2 tbsp lime zest
• 1 tsp vanilla
• 2 cups heavy cream
• 1 16-oz package gingersnaps

Preparation

Step 1

FILLING:
In a large bowl beat together the cream cheese, sugar, 1 tbsp lime zest, lime juice, and vanilla with a mixer on medium speed.

In a second large bowl beat heavy cream with mixer on medium until soft peaks form. (Tips will curl)

Fold into cream cheese mixture.

Spread 1/2 cup filling into a 9-inch Springform pan. Top with a layer of gingersnaps (about 14). Repeat layers three times using 1 1/2 cups filling. Then spread remaining filling on top.

Reserve about 8 gingersnaps.

Chill, covered for 8-24 hours.

Remove sides from pan. Crush reserved gingersnaps; press onto sides of cake. Top with remaining lime zest.