Chocolate Caramel Icebox Cake

This festive cake makes an impression — and it couldn’t be easier. Just add Challenge Dessert Snack Butters in Chocolate and Salted Caramel, and voila: dessert is served.







  • 1 ½ cups cold heavy whipping cream
  • ¾ cup softened Challenge Chocolate Butter Snack Spread, plus more for decorating
  • ½ cup Challenge Salted Caramel Butter Snack Spread, softened, plus more for decorating
  • 24 graham cracker sheets, plus more for decorating


  • 1

    Line a 9-inch x 5-inch loaf pan with plastic wrap and set aside.

  • 2

    Place cream in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed until lightened, then increase to medium-high speed until medium peaks form, 3-4 minutes.

  • 3

    Spread 1 cup of whipped cream in the bottom of the loaf pan. Place a layer of graham crackers, trimmed to fit, on top. Spread with ¼ cup Chocolate Butter Snack Spread.

  • 4

    Top with a ⅓ cup whipped cream, spread into an even layer, and top with another layer of trimmed graham crackers. Spread a ¼ cup Salted Caramel Butter Snack Spread on top, then top with ⅓ cup whipped cream and a layer of trimmed graham crackers.

  • 5

    Repeat layering chocolate butter, whipped cream, graham crackers, caramel butter, whipped cream, and graham crackers until you reach the top of the pan. Finish with the layer of graham crackers. Cover with plastic wrap and refrigerate overnight.

  • 6

    Unwrap and turn out onto a serving platter. Decorate top with swirls of Chocolate and Caramel Snack Spread and crushed graham crackers. Cut into slices and serve.

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