Ritz & Saltine Salted Caramel Cooler Cake 🧂🍯🍰
A salty-sweet, crunchy-creamy no-bake dessert with Ritz crackers, saltines, caramel, and whipped cream—like an icebox cake meets caramel delight!
Ingredients (Serves 10–12)
For the Layers:
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1 sleeve Ritz crackers (about 30 crackers)
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1 sleeve saltine crackers (about 40 crackers)
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1 (14 oz) can sweetened condensed milk (or dulce de leche)
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1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
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½ cup salted caramel sauce (store-bought or homemade)
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¼ tsp sea salt flakes (for garnish)
For the Caramel Whipped Cream:
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1 cup heavy cream, cold
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2 tbsp powdered sugar
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2 tbsp caramel sauce
Optional Add-Ins:
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½ cup chopped toasted pecans
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½ tsp vanilla extract (added to whipped cream)
Instructions
1. Prep the Caramel Filling
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In a bowl, mix sweetened condensed milk with ½ cup caramel sauce until smooth.
2. Layer the Cake
In a 9×13″ dish or springform pan, layer:
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Ritz crackers (cover the bottom).
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½ of the caramel mixture.
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Saltine crackers.
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Remaining caramel mixture.
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Repeat Ritz + caramel and saltines + caramel layers, ending with crackers on top.
3. Add Whipped Cream
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Whip heavy cream + powdered sugar + caramel sauce until stiff peaks form.
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Spread over the top layer of crackers. Drizzle with extra caramel and sprinkle with sea salt.
4. Chill & Serve
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Refrigerate for at least 4 hours (or overnight) to soften crackers.
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Slice and serve chilled!
Tips for Success
✔ Use fresh crackers for maximum crunch before softening.
✔ Homemade caramel sauce? Simmer 1 cup sugar + ¼ cup water until amber, then whisk in ½ cup heavy cream + 2 tbsp butter + 1 tsp salt.
✔ Make it nutty: Add toasted pecans or peanuts between layers.
Why You’ll Love This
✅ Sweet, salty, crunchy, creamy—all in one bite!
✅ No baking required (perfect for hot days).
✅ Uses pantry staples for an easy dessert hack.
Leftovers? Cover and refrigerate for up to 3 days.
Want a chocolate twist? Add chocolate ganache between layers! 🍫
Need a quick version? Use store-bought caramel sauce and Cool Whip. 😊