3 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup salted caramel sauce
1 box Ritz crackers.
FOR THE SALTED CARAMEL SAUCE:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt
1 – Melt the powdered sugar over medium-low heat in a pot with a heavy bottom. Always stir it until it turns a deep brown color. Watch out, because the sugar can burn fast. When you add the cubed butter, stir it in until it melts completely and mixes with the brown sugar.
2 – Slowly add the heavy cream while stirring all the time. Keep cooking for another two minutes or so, until the combination is smooth and a little thicker.
3 – Take the pan off the heat and add the sea salt. Before you use the caramel sauce in the dish, let it cool down.
4 – When you put the heavy cream, powdered sugar, and vanilla extract in a big bowl, mix them together until hard peaks form. This is what will fill the icebox cake. It will be light and airy.
5 – Add a little salted caramel sauce to the bottom of a 9×13-inch baking dish. This gives the layers a place to start.
6 – On top of the caramel sauce, put a single layer of Ritz crackers. If you need to cover the area, break them up into smaller pieces. Cover the crackers with a thick layer of whipped cream. Then, drizzle some salted caramel sauce over the top.
7 – Stack more crackers, whipped cream, and caramel sauce on top of each other until you reach the top of the dish. The last layer should be whipped cream, with a dollop of caramel sauce on top for looks.
8 – Put the baking dish in the fridge for at least 4 hours, or overnight if you can. In this way, the layers can melt into each other and the crackers can soften, making the structure like cake.
9 – Add a finishing touch of caramel sauce over the top just before serving to create an absolutely gorgeous display. If you want to add even more taste, you can put a pinch of sea salt on top.