Ritz Cracker Salted Caramel Icebox Cake
A no-bake dessert with layers of creamy, salty-sweet texture, perfect for potlucks and holidays.
Ingredients
Base Ingredients
- 1 box Ritz crackers (standard 13.7–16 oz box)
- 1 cup salted caramel sauce (store-bought or homemade)
- 2 cups cream cheese, softened (full-fat yields best texture)
- 1 cup powdered sugar (sift if lumpy)
- 1 teaspoon alcohol-free vanilla extract
- 1 cup heavy whipping cream
Instructions
Preparation
- Remove the cream cheese from the fridge ahead of time so it’s soft and easy to beat.
- In a mixing bowl, beat the cream cheese until completely smooth and free of lumps.
- Add the powdered sugar and vanilla; mix until evenly combined and silky.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture with gentle strokes.
Layering
- Spread a thin, even layer of cream mixture on the bottom of a 9x13-inch or similar dessert pan.
- Arrange a single layer of Ritz crackers over the cream, fitting them snugly.
- Spoon and gently spread another layer of the cream mixture over the crackers, then drizzle reserved salted caramel in a thin stream.
- Repeat layering crackers, cream, and caramel until ingredients are used, finishing with the cream mixture on top.
Chilling
- Cover the pan tightly and refrigerate for at least 4 hours; overnight is ideal.
- Before serving, drizzle extra salted caramel on top and garnish with crushed Ritz crackers for crunch if desired.
Notes
Store covered in the refrigerator for up to 4 days. To freeze, wrap the pan tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator for 6–8 hours before serving.