Caramel Ice Box Cake

Butterscotch chips, chocolate wafers and whipping cream combine to make this beautiful refrigerated cake. The cookies soften to a cake-like texture.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  butterscotch chips
• 1 (300 ml) can  eaglebrand sweetened condensed milk (regular or low-fat)
• 1⁄4 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. Remove from heat, stir in vinegar. Cool.
2. Whip cream until it has thickened and holds its shape. Fold in cooled mixture. Do not overmix. Keep refrigerated for a minimum of 30 minutes.
3. ASSEMBLY: Arrange 7 wafers, with one wafer in the center and the other six around it, in an 8 or 9-inch springform pan. Spread the bottom of each wafer with a tiny bit of filling to hold them in place. This makes the first layer.
4. Spead about 1/2 cup of the caramel mixture onto the wafers and gently spread in a thin layer over cookies. This makes the second layer,.
5. Continue layering the wafers and the caramel mixture, making sure to end with a layer of the caramel on top. You should have about 8 layers.
6. Refrigerate for at least 8 hours, or overnight. This will allow the cookies to absorb moisture from the filling which will result in a cake-like texture.
7. TIPS: This cake can be refrigerated for up to 4 days.