Name: Ginger Spiced Icebox Cake
Total time: PT-483374H27M56S
Ingredients: For the Cookies:; 3/4 cup shortening; 1 cup white sugar; 1 egg; 1/4 cup molasses; 2 cups flour; 2 teaspoons baking soda; 3/4 teaspoon salt; 1 tsp. cinnamon; 1/2 tsp. ground ginger; For the cool whip:; 2 cups heavy cream; 2 tbsp. sugar; 2 tsp. vanilla extract; Cinnamon for dusting

Ingredients

For the Cookies:
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
For the cool whip:
- 2 cups heavy cream
- 2 tbsp. sugar
- 2 tsp. vanilla extract
- Cinnamon for dusting

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Instructions

2. Preheat your oven to 350 degrees F.
4. Using a mixer, combine shortening, sugar, egg, and molasses.
6. Add the remaining dry ingredients until just combined.
8. With a small cookie scoop or tablespoon, scoop out cookie dough onto a baking sheet. Leave room in between the balls of dough.
10. Take a mason jar and lightly press down the balls of dough until flattened.
12. Put in the oven for about 8-10 minutes or until the cookies are firmed up.
14. Remove from the oven and let cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.
16. Repeat with your remaining cookie dough. You should be able to get about 45 cookies, we got 46. Enough to get you 9 layers.
18. For the cool whip, add heavy cream, sugar, and vanilla to a large mixing bowl and whip on high-speed.
20. Do this for a few minutes or until you get soft peaks. To get soft peaks, lift your whisk out of the mixture. Did a soft, little mountain form? Yes? Then you’re all set! A stiff peak is when your mountains are tall and pointy.
22. Add a little of the cool whip to the bottom of the plate you are going to serve your cake on. This is going to act like glue to keep the cookies from sliding.
24. Make a tight circle of 5 cookies over the cool whip. They should be touching.
26. Cover the cookies with a thin layer of cool whip.
28. Then, layer 5 cookies over the places where the bottom layer of cookies are touching. Press these cookies down gently so they are secured in the cool whip.
30. Add a layer of cool whip over these cookies.
32. Repeat layering cookies and cool whip until you are out of cookies. We ended up with 46 cookies, so we added the last cookie to the top in the middle of the cake.
34. When the top layer of cool whip is added, dust with a little cinnamon.
36. Cover the cake and let sit in the fridge overnight. Trust us, this will be worth it.
38. Don’t take the cake out until you’re ready to serve.
40. Before serving the cake, be sure to cut yourself a piece first. This will go fast…