Barth Bakery
- Aug 9, 2020
- 3 min read

Gluten-free No-bake Snickers Icebox Cake

Updated: Feb 9

I seriously can’t get enough of this epic frozen delight. Layers of graham crackers, caramel cream cheese, and chocolate pudding are encased in a thick layer of homemade whipped cream with Snickers and peanuts hidden between the layers and showered on top finished with a caramel drizzle. This easy, no-bake dessert is creamy, crunchy, nutty, chocolatey, sweet, salty, and chewy all-in-one for an indulgent summertime celebration that’s sure to impress.

Snickers Icebox Cake with Caramel Chocolate Topping

A regular (non-gluten-free) version can be made using regular graham crackers in place of the gluten-free graham crackers.

Ingredients

Snickers Icebox Cake

1 package (3.4 - 3.95 oz) instant chocolate pudding
1¾ cups whole milk
3 cups heavy whipping cream, cold
1 cup confectioners’ sugar
2 tsp pure vanilla extract
16 oz full-fat cream cheese, room temperature
½ cup caramel sauce
2 boxes gluten-free graham crackers
¾ cup salted peanuts, chopped
36 Snickers minis, chopped (~11 oz)

Chocolate Caramel Topping

1½ Tbsp coconut oil
3 oz good quality milk chocolate, chopped
2 Tbsp caramel sauce, warmed

Directions

Snickers Icebox Cake

In a medium bowl, whisk together the chocolate pudding and milk until the pudding mix is dissolved and the mixture is smooth. Refrigerate for 10-15 minutes until the pudding is set and firm.
In a separate medium bowl, use a handheld electric mixer to beat the heavy cream with the confectioners’ sugar and vanilla on medium-high speed until stiff peaks form.
In another medium bowl, use a handheld electric mixer to beat the cream cheese on medium-high speed until light and fluffy, about 2-3 minutes. Add the caramel sauce and continue beating until combined. Using a rubber spatula, gently fold ½ cup of the whipped cream into the caramel cream cheese until combined.

Assembly

Line a 9x5-inch loaf pan with plastic wrap leaving an overhang on each side.
Dollop 1 cup of the whipped cream on the bottom of the pan, spreading into an even layer to the edges. Refrigerate the remaining whipped cream until ready to use.
Place a layer of graham crackers side-by-side on top of the whipped cream layer, and gently press the crackers down into the whipped cream.
Use an offset spatula to spread 1 cup of the caramel cream cheese on top of the graham crackers.
Then spread half of the chocolate pudding on top of the cream cheese layer, spreading evenly to the edges.
Sprinkle with ⅓ of the chopped Snickers (12 minis) and ¼ cup of the chopped peanuts and gently press into the pudding layer.
Continue to build the next layer starting with graham crackers. Spread 1 cup of the caramel cream cheese followed by the remaining chocolate pudding (there will be leftover caramel cream cheese). Sprinkle with ⅓ of the chopped Snickers and ¼ cup of the chopped peanuts and gently press into the pudding layer.
Finish the cake off with a layer of graham crackers on top and cover with the overhanging plastic wrap. Refrigerate overnight until the graham crackers have softened.
When ready to serve, uncover the plastic wrap from the top of the loaf pan and invert onto a serving plate. Remove the pan and plastic wrap. Spread the reserved whipped cream evenly all over the top and sides of the cake.

Chocolate Caramel Topping

Melt the coconut oil in a small pan. Remove the pan from the heat and stir in the chopped chocolate until smooth. Let the chocolate cool completely and then drizzle it on top of the cake. Top with the remaining chopped peanuts and Snickers, gently pressing into place.
Drizzle the warmed caramel sauce on top. Refrigerate for an hour before serving. (For firmer pieces and cleaner cutting, freeze the cake for 1 hour before serving instead of refrigerating.)