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Snickerdoodle Salted Caramel Ice Box Cake

Snickerdoodle Salted Caramel Ice Box Cake

This delicious no bake ice box cake is made all the sweeter with snickerdoole cookies! You'll love every creamy bite.
Course Dessert
Cuisine American
Keyword ice box cake, snickerdoodle ice box cake
Prep Time 20 minutes
Total Time 1 day
Servings 20
Calories 150kcal
Author Toni Dash


  • 8 ounces Cream Cheese , softened
  • 2 3.4- ounce packages Vanilla Pudding Mix (instant pudding style)
  • 2 ½ cups Milk
  • 2 8- ounce containers Whipped Topping (thawed per package instructions)
  • 3 packages Udi’s Gluten Free Snickerdoodle Cookies , or equivalent (30 2 ½-inch diameter snickerdoodle cookies)
  • 1 cup Salted Caramel or Butterscotch Baking Chips


  • In the bowl of a standing mixer cream the cream cheese until smooth. Pour in the pudding mix and 1 cup of the milk. Mix on low speed to combine and limit splashing.
  • Gradually pour in the remaining milk, beating on medium speed to fully combine the ingredients. Fold in the whipped topping.
  • In a 9-inch by 13-inch baking pan, spread 1/3 of the pudding-whipped topping mixture to cover the bottom of the pan.
  • Layer 15 of the cookies on top of the mixture (refer to photos).
  • Cover with another 1/3 of the pudding-whipped topping mixture.
  • Repeat step 5. Loosely cover with plastic wrap or foil and plan in the refrigerator overnight or up to 24 hours.
  • Sprinkle with the salted caramel baking chips and serve.


Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 160mg | Potassium: 137mg | Fiber: 0g | Sugar: 15g | Vitamin A: 70IU | Calcium: 90mg | Iron: 0.6mg