Pear & Gingersnap Icebox Cake
This no-bake beauty is fall elegance layered in a dish—poached pears, spiced gingersnap cookies, and billowy whipped cream come together in a chilled, make-ahead dessert that’s simple yet stunning. Perfect for dinner parties, holiday tables, or cozy weekend treats.
- Prep Time: 30 min
- chill time: 6 hrs chill
- Total Time: 30 minute
- Yield: 8 1x
Ingredients
Poached Pears:
3 ripe but firm pears, peeled and thinly sliced
2 cups water
¼ cup honey or maple syrup
1 cinnamon stick
1 tsp vanilla extract
Cream Layer:
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
Assembly:
1 box (8–10 oz) gingersnap cookies
Optional: crushed cookies or candied ginger for topping
Instructions
Poach pears: In a saucepan, bring water, honey, cinnamon, and vanilla to a simmer. Add pear slices and cook 5–7 minutes until tender but not mushy. Cool completely.
Make whipped cream: Beat cream, sugar, and vanilla until soft peaks form.
Assemble: In a loaf pan or square dish, layer cookies, pears, and cream. Repeat layers 3–4 times, ending with cream.
Cover and chill at least 6 hours or overnight.
Top with crushed gingersnaps or candied ginger before serving.
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 24g
Find it online: https://minikitchenmagic.com/gingersnap-icebox-cake/