Chocolate Wafer Icebox Cake
  • Servings: 8
  • 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
  1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
  2. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
  3. Spread with 1/2 cup whipped cream, making a 7-inch circle.
  4. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream.
  5. Cover with plastic wrap and refrigerate overnight.
  6. Before serving, scrape milk chocolate on top and garnish with fresh mint.
  7. Cut cake into wedges and serve.
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... VARIATIONS: Add flavorings (peppermint, orange, almond, etc.) to the whipped cream. Dust top with cocoa powder, crumbled oreos or crumbled left-over chocolate wafers.