Classic Icebox Cake Recipe
Daily Value: 15%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||27µg||7%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
If you're anything like me, then when it comes time for dessert, it's all about whipped cream. I could care less about the ice cream or slice of pie underneath, just as long as there is fresh whipped cream on top. The traditional icebox cake, comprised of equal layers of cookies and cream, is the ultimate sweet treat for whipped cream enthusiasts like me.
While most traditional icebox cakes call for homemade chocolate wafers, when the temperature spikes, or you're pressed for time, a box of cookies from the store will work just fine. Whether you choose to make mini stacks or one big cake, this is a dessert that comes together in just minutes.
- ½ pint heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 box chocolate wafer cookies, such as Famous Chocolate Wafers
In a large bowl, beat together the cream, sugar, and vanilla with either a whisk or an electric beater until it forms soft peaks (be sure not to overdo this step, or the whipped cream will separate).
To build the mini stacks, place a cookie in the bottom of a cupcake liner and top with a thin layer of whipped cream. Repeat for two more layers, ending with a cookie on top.
To create one big cake, line a loaf pan with plastic wrap and add a single layer of cookies to the bottom (it's OK for the edges to overlap slightly) followed by a layer of whipped cream. Continue layering until there is one inch of space left at the top. Cover the cake(s) with plastic wrap and chill in the fridge overnight.
To serve, lift the cake out of the pan using the plastic wrap lining. Remove the top layer of plastic wrap and cut into slices with a sharp knife. Serve immediately.
Makes 1 cake
Total time: 10 minutesServings: 8