Gingerbread Icebox Cake

Ingredients

• 2 cups heavy cream
• 1 cup unsifted powdered sugar
• 1 tablespoon pumpkin pie spice, plus more for garnish
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon kosher salt
• 42 gingersnaps, divided (about 10 ounces, such as MI-DEL’s)

Steps

1. Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on long sides. Place prepared pan in refrigerator until ready to use.
2. Beat together cream, powdered sugar, pumpkin pie spice, vanilla, lemon zest, and salt in a large bowl with a hand mixer on medium-high until firm, stiff peaks form, being careful not to overwhip cream, 2 minutes to 2 minutes 30 seconds.
3. Spread about one-quarter of the whipped cream mixture (about 1 cup) in an even layer in the bottom of prepared pan with a spatula or spoon. Top with 14 gingersnaps, breaking as needed, to fit in even layer. Repeat layers twice more with 2 cups whipped cream mixture and remaining 28 gingersnaps; spread remaining one-quarter whipped cream mixture (about 1 cup) in even layer on top of gingersnaps. You will have 4 cream layers and 3 cookie layers.
4. Fold excess plastic wrap over assembled icebox cake. Refrigerate, covered, until gingersnaps soften, at least 12 hours or up to 3 days.
5. When ready to serve, uncover and invert cake onto a serving platter. Discard plastic wrap and dust top of cake with additional pumpkin pie spice using a fine, mesh strainer, if desired. Slice and enjoy.