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hello everyone I hope you're having a
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happy holiday season I sent my husband
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out on a journey to bring back the most
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delicious dessert recipe for Christmas
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and he came through we are going to make
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a nobaked mini gingerbread ice box
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cake he brought the cookies
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too okay if y'all are ready let's see if
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this warrants a delicious thumbs up at
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the end first thing we're going to do is
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work on the the cream cheese and get
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fluffy I'm using 8 oz now I'm just going
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to heat mine up in the mic away for
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about 15 seconds just to get it even
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softer than what you would do if you put
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it on your countertop and let it
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sit now I'm putting it into a microwave
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safe Bowl I'll see y'all back in 15
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so I'm just going to put it into my
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mixing bowl oh yeah that's nice and soft
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love that if you need more time add
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seconds now you can either use a stand
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mixer or you can use your electric hand
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mixer for this I'm going to be using my
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stand mixer I'm going to go get
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it sometimes you got to let something
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else do the work in your
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go okay to our softened cream cheese
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we're going to add four tablespoons of
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sugar you can do 1/4 of a
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cup which is the same as four
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tablespoons and then we're going to add
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in four tablespoon of some caramel sauce
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now I'm using this right
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here comes in a bottle like that as long
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and four here we go and
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then to that mixture we're going to add
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in half a teaspoon of pumpkin pie
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holidays that smells good
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already okay I'm using my whisk
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we're going to blend this all
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together till it's nice and smooth it'll
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minutes about halfway through just going
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to lift it up I'm going to pull down the
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sides so we make sure everything gets in
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creamy and we'll finish the
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mixing oh yeah that's nice and smooth
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can y'all see that woo let me bring that
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y'all yeah nice and creamy okay we're
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going to put this on a medium speed
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which is a four on my kitchen aid and we
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are going to drizzle in two cups of
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cream then we're going to beat it for 3
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we're looking for medium Peaks you don't
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want them too soft and you don't want
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them too stiff because we have to pipe
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mixture yeah that's going to be the next
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step I got my little friend right here
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helping me no bake today just keep an
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eye on it it may not take you the full 3
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minutes oh yeah that's pretty good
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right we're going to take our whisk
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off where's my husband I'll save it for
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him he's not even here for
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this he will be here for the taste test
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though all right we're going to set that
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second put up this then we're going to
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get ready to build our cookie cake what
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you're going to need is a 9 by3 baking
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or like a serving platter whatever you
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want to use we are going to be
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refrigerating this because it is an ice
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box cake so I want to kind of keep it
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steady in there all right we're going to
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move our little friend
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over I'm going to pipe this and you can
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use use a bag or you can use a ziplock
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bag whatever you want to
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use now I'm going to be using a star tip
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now you don't have to do this step with
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the tips you could just cut a hole in
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the bottom of your bag or ziplock bag
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and a squeeze from there but I'm going
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to make mine look pretty use this one
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right here it's pretty big so I'm just
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insert place go down in the bottom of
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bag and then we're going to take the
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twisty and we're going to put that on
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top and then twist it
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on like that we're going to cut off the
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tip we're going to fill the the Piping
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Bag with the mixture here I may do it in
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sections we going to set that aside
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we're going to bring our cookies over
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now the cookies that I'm using are these
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Ginger Snap cookies so they're very thin
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crispy my little pouches like
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this now what I'm going to do is lay
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delicious I've got two packages of
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these and they are 6 there we go 6.5 Oz
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each now what I'm going to do is come
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through with my mixture
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here I'm going to squeeze it at the
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top keep squeezing until I see it come
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out the end there I start to seeing it
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come out right there so what I'm going
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to do is put a dollop on the pan to hold
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place and then just Smash It Down on
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there that way it holds it in place just
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a little bit we don't want to overdo
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it there we go and we
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six okay what we're going to do is take
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our mixture we're just going to zigzag
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put another row of cookies on top kind
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down don't smash it too
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much there we go now we're going to
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layer and another layer of cookies
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another layer now anytime that you need
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to refill refill your bag with the rest
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of the mixture now you can make these
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two layers you can make these three
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layers four layers whatever you want I'm
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layers let's finish these up with the
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rest of the mixture here I'm going to go
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down on the top of them now I'm going to
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place my bag right on top and create a
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nice rosette all right we're going to go
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in with a little bit of that pumpkin
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spice and I'm just going to just a
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little bit right across the top of that
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rosette beautiful beautiful beautiful
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we're going to set these up in the
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refrigerator for about 3 hours okay it's
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been 3 hours we're going to decorate I'm
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going to use more of the caramel sauce
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and drizzle over the top
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and then we're going to let it snow on
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them do this right when you're ready to
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these you got to show what do you think
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of my no bake mini gingerbread ice boox
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desserts look at those
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I got Thomas here he's going to give one
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try okay you guys look who I have Thomas
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the cameraman and my husband ready to
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give these a try all right let's go
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in the cookies soften down those are
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those Ginger Snap cookies they did
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soften y'all that caramel and that
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pumpkin pie spice what do you
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think these are good that is
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yeah that's the bomb Oh my God that's
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M give us a thumbs up on this one y'all
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Christmas Happy New Year we'll see y'all
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on the next episode which will be before
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Christmas we're going to be saying Merry
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Christmas to you a lot before Christmas
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all right winner winner winner big
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winner all right we'll see y'all on the
