Icebox Cake

Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate curls. As its name implies, this cake can be prepared in advance and stored in the refrigerator for up to a day before serving.

  • Yield: Makes one 9-by-9-inch cake
Icebox Cake

Source: Martha Stewart Living Television

Ingredients

  • 4 1/2 cups heavy cream
  • 4 tablespoons confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 (9-ounce) packages Nabisco Famous Chocolate Wafers
  • Milk-chocolate curls, for garnish

Directions

  1. Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.

  2. 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.

  3. 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.

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