• Cooking Time:
  • Servings: 8
  • Preparation Time:


Adapted from Magnolia's famous Chocolate Wafer Icebox Cake - otherwise known as the cake on the box of Nabisco Famous Chocolate Wafers.

My version (shown in the picture) used 4 cups of heavy whipping cream instead of 3 cups, which threw off the balance of the chocolate and cream. If I were to do it again, I would stick to 3 cups as below...


Add flavorings (peppermint, orange, almond, etc.) to the whipped cream.

Dust top with cocoa powder, crumbled oreos or crumbled left-over chocolate wafers.


  • 3 cups heavy cream
  • 4 Tablespoons sugar
  • 1 Tablespoon vanilla extract
  • 2 (9-ounce) packages chocolate wafer cookies
  • 1 sprig fresh mint
  • 2 Tablespoons scraped milk chocolate


  • In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
  • On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
  • Spread with 1/2 cup whipped cream, making a 7-inch circle.
  • Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream.
  • Cover with plastic wrap and refrigerate overnight.
  • Before serving, scrape milk chocolate on top and garnish with fresh mint.
  • Cut cake into wedges and serve.

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