ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
ICEBOX CAKE
You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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