Cinnamon Roll Strudel Icebox Cake


  • 2 tablespoons ground cinnamon
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 box (23 oz) Pillsbury™ Toaster Strudel™ Frozen Cinnamon Roll Pastries (12 pastries)
  • Additional ground cinnamon
  • 1/2 cup caramel topping


1 _ Line bottom and sides of 9x5-inch loaf pan with plastic wrap.

2 _ Stir cinnamon into whipped topping. Spread thin layer of whipped topping in bottom of pan. Add single layer of pastries. Spread pastries with more whipped topping; add another layer of pastries. Continue until all pastries are used. Spread top with whipping topping.

3 _ Sprinkle lightly with additional cinnamon. Cover pan tightly with plastic wrap. Freeze at least 4 hours or overnight.

4 _ To serve, remove cover of plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan. Gently and slowly peel off plastic wrap.

5 _ Drizzle pastry icing and caramel topping over cake. If desired, sprinkle lightly with additional cinnamon. Cut into slices; serve immediately.