Joanna’s Salted Caramel Icebox Cheesecake Made Everyone’s Day!

This salted caramel icebox cheesecake recipe is perfect for summers. But I personally think that desserts such as this do not really need a particular season to enjoy. You can enjoy this even if it’s snowing outside. I consider this taste a classic so I will definitely be serving this anytime of the year.

One of our friends over at Toot Sweet 4 Two has this to say about the recipe:

“Luscious and rich, this decadent no-bake dessert covers a multitude of cravings: caramel, cheesecake, chocolate, ice cream, salt!”

The truth is that I want to call this the King of All Desserts because of the very same reason. It has everything you are craving for in a dessert. So anyone will truly enjoy this sinful and frozen creation that is too sinful to resist!

Ingredients

• 16 ounces Salted Caramel Gelato, softened but not melted (Safeway Select brand)
• 7 ounce bag Milky Way Unwrapped Bites
• 8 ounce package of Philadelphia cream cheese, softened to room temperature
• 1 cup Domino powdered sugar
• 8 ounce carton of Cool Whip, defrosted
• More Cool Whip for garnish
• Fresh mint leaves for garnish

Instructions

1. Line a 9″ x 5″ loaf pan with plastic wrap so that plastic wrap drapes over the pan and will cover the top of the loaf pan, once all layers of the dessert are in the pan.
2. Cut a piece of wax paper to fit the bottom of the loaf pan and place it in the loaf pan.
3. Spread the softened gelato in the bottom of the loaf pan, smoothing with a spatula.
4. Place in the freezer and freeze 2 hours.
5. Remove from freezer and add a layer of Milky Way Unwrapped Bites, reserving 8 to 12 bites for garnish.
6. Return to freezer.
7. In the meantime, make the cheesecake layer: place softened cream cheese in a mixing bowl and add powdered sugar.
8. With an electric mixer, beat on low until smooth.
9. Fold the defrosted Cool Whip into the cream cheese mixture by hand.
10. Remove ice cream from freezer and spread cheesecake layer over Milky Ways, using a spatula to smooth evenly.
11. Cover with plastic wrap (hanging over the sides of the loaf pan) and freeze for 2 more hours.
12. When firm, remove dessert from freezer, peel back the plastic wrap and invert on serving platter.
13. Remove the rest of the plastic wrap and the wax paper.
14. Garnish with dollops of additional Cool Whip, reserved Milky Way Unwrapped Bites and fresh mint leaves.
15. Slice and serve immediately.

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Quick Tip: When serving it, use a large sharp knife to give you leverage to cut through the frozen candy center.

Thanks again to Toot Sweet 4 Two for this amazing recipe.