Icebox Cake

Icebox Cake


  • 4 1/2 cups heavy cream
  • 4 tablespoons confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1 package (2 oz) Nabisco Famous Chocolate Wafers (9 ea)
  • Milk-chocolate curls for garnish


  • Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.
  • In a 9- by 9-inch cake pan with a removable bottom, spread a layer of whipped cream.
  • Top with a layer of cookies.
  • Continue layering cream and cookies, finishing with a layer of cream, until all the cookies are incorporated.
  • Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.
  • Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until soft peaks form.
  • Transfer to a pastry bag fitted with a large star tip.
  • Remove cake from refrigerator, and unmold.
  • Pipe whipped cream over top and sides.
  • Garnish with chocolate curls.
  • Serve immediately.

Yield: 1 cake

Recipe: source

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