Icebox Cake
Icebox cake was originally created in the 1920s, and it has stood the test of time. It's such a magical-looking dessert that’s almost too easy to pull off!
Prep time:
Serves: 8
Calories per serving: 315
Ingredients:
Serves: 8
Calories per serving: 315
3 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 package (11.78 ounces) Oreo Thins, about 48 cookies
Optional: chocolate curls and cocoa powder
Directions:
In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until soft peaks form. Add the sugar and vanilla, and beat until stiff peaks form. Editor’s Tip: Take a look at our visual guide on the difference between soft peaks and stiff peaks if you’re unsure about the stage of your whipped cream. The guide is for egg whites, but whipped cream soft and stiff peaks take the same shape.
Spread heaping teaspoons of the whipped cream on the cookies. Make six stacks of cookies. Turn the stacks on their edge, and place on a serving platter, forming a 14-inch-long cake.
Frost the top and sides of the cookies with the remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate the icebox cake before serving, four to six hours.
Source: tasteofhome.com
Spread heaping teaspoons of the whipped cream on the cookies. Make six stacks of cookies. Turn the stacks on their edge, and place on a serving platter, forming a 14-inch-long cake.
Frost the top and sides of the cookies with the remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate the icebox cake before serving, four to six hours.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.