No-bake Ritz Cracker Salted Caramel Icebox Cake

Ingredients

For the Cake Layers:

• 2 sleeves Ritz crackers (about 60 crackers total)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temperature
• 1/2 cup heavy cream, warm
• 1/2 tsp sea salt (or more to taste)

Optional Toppings:

• Crushed Ritz crackers
• Sea salt flakes
• Caramel drizzle

Instructions

1. Make the Caramel:
   • In a dry, medium saucepan over medium heat, melt the sugar while stirring constantly. It will form clumps before turning into an amber liquid.
   • Once melted and golden, carefully add the butter. Stir until fully melted.
   • Slowly pour in the warm heavy cream while stirring. Be careful—it will bubble.
   • Let boil for 1 minute, then remove from heat and stir in sea salt. Let cool to room temperature.
2. Make Whipped Cream:
   • In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. Assemble the Cake:
   • In a square or rectangular dish, spread a thin layer of whipped cream on the bottom.
   • Add a single layer of Ritz crackers.
   • Spread a layer of whipped cream on top of the crackers.
   • Drizzle a few spoonfuls of salted caramel.
   • Repeat layers until all ingredients are used, ending with whipped cream on top.
4. Chill:
   • Cover and refrigerate for at least 6 hours or overnight. This allows the crackers to soften into a cake-like texture.
5. Serve:
   • Before serving, drizzle extra caramel on top, sprinkle with crushed crackers and sea salt flakes if desired.

Enjoy this sweet, salty, creamy indulgence straight from the fridge! Let me know if you’d like a printable or image version!