No-Fuss Icebox Cake

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Icebox Cake

Serves 6

3 cups heavy cream
3 tablespoons sugar
2 (9-ounce) packages chocolate wafer cookies

1  Combine cream and sugar in the bowl of an electric mixer; whip until soft peaks form.

2  Place one layer of cookies (about 7 or 8) on the bottom of a cake plate or serving plate. Top with ½ cup whipped cream, spreading to the edges. Continue with remaining cookies and cream, ending with a layer of cream.

3  Cover with plastic wrap and refrigerate at least 4 hours and up to overnight. Top with fresh raspberries, chocolate chips or sliced strawberries.

More Ideas

• Mash 1 pint of fresh raspberries with a fork in a shallow bowl; fold into whipped cream along with ½ cup miniature chocolate chips.

• Use lemon wafers instead of chocolate. Finely chop ½ cup candied ginger; fold into whipped cream along with 2 teaspoons finely grated lemon zest. Top with additional chopped candied ginger.

• Add 1 tablespoon Dutch cocoa powder while whipping cream. Drizzle cookies with jarred salted caramel sauce before spreading with chocolate whipped cream; drizzle more salted caramel sauce over top.

• Fold ½ cup prepared lime curd into whipped cream and use graham crackers instead of chocolate wafers.

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