3-ingredient-gingersnap-icebox-cake.json

{
    "directions": [
        "Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.",
        "Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you\u2019ll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.",
        "Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days."
    ],
    "ingredients": [
        "2 cups heavy cream",
        "42 gingersnap cookies (about 10 ounces), divided",
        "3/4 cup orange marmalade, divided"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "3-Ingredient Recipes",
        "Ginger",
        "Cake",
        "Cookies",
        "Orange",
        "Milk/Cream",
        "Dessert"
    ],
    "title": "3-Ingredient Gingersnap Icebox Cake",
    "url": "http://www.epicurious.com/recipes/food/views/3-ingredient-gingersnap-icebox-cake"
}