Food and Recipes Desserts Cakes Caramel Pecan Icebox Cake Be the first to rate & review! No need to turn on your oven for this decadent cake. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Published on August 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Joy Howard Active Time: 25 mins Refrigerate Time: 5 hrs Total Time: 5 hrs 25 mins Servings: 10 Jump to recipe There's a reason why this old-fashioned dessert continues to be a summertime favorite. Rather than cranking up the oven, this delicious cake is assembled and placed in the refrigerator where its rich, creamy filling is left to mingle with crisp cookies that soften into cake-like layers. It's an irresistible treat that's at once refreshing and indulgent—the perfect way to end a meal during the warmest months of the year. This version takes the basic recipe to the next level by adding chopped pecans and drizzles of caramel sauce into the mix. Paired with chocolate cookies, the combination is a subtle nod to pecan cluster candies. Though you technically need to chill the cake just few hours before serving, we recommend making it the night before so the cookie layers can really soak up all the sweet goodness that surrounds them. Ingredients 1 ½ cups mascarpone ¾ teaspoon vanilla extract 2 ¼ cups heavy cream 1 cup powdered sugar 1 (9-oz.) package chocolate wafer cookies (such as Famous Chocolate Wafers) 1 cup toasted pecans, roughly chopped 6 tablespoons prepared caramel sauce Directions In a large bowl, combine the mascarpone and vanilla. With a hand mixer set on medium speed, blend the mixture until combined. Increase the mixer's speed to medium-high and slowly pour in the heavy cream. Continue to blend until the mixture thickens to a pudding-like consistency. Slowly add in the sugar and continue to blend until stiff peaks form. Spread ½ cup of the mascarpone filling over the bottom of a 9-inch springform pan. Add a layer of wafer cookies, then spread 2 cups of the filling on top. Scatter on one-third each of the pecans and caramel sauce. Repeat the layers twice more, starting with the cookies, followed by the filling, pecans, and caramel. Refrigerate the cake at least 5 hours or overnight. To serve, remove the ring from the pan and slice. Rate it Print