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Chocolate Icebox Cookie Cake

chef.tim.lee's picture
Ingredients
  Heavy cream 1 Cup (16 tbs)
  Powdered sugar 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Chocolate wafers 36
  Chopped walnuts 2 Tablespoon
Directions

1. In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
2. Spread a thin layer of whipped cream on a serving platter to make a 10 x 4-inch rectangle. Frost 6 cookies together in a stack; repeat with remaining cookies to make 6 stacks. Place cookie stacks on their sides into cream on platter to make 2 long rolls of 18 cookies each. Frost between stacks with some whipped cream.
3. Frost entire "cake" with remaining whipped cream, pressing cream between rolls to make level top surface. Spnnkle nuts over top. Cover tightly and refrigerate 12 hours.
4. To serve, cut diagonally into slices, starting at one corner. Store any leftovers in refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chocolate

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