These little cuties are a variation of Icebox Cake, a simple but delicious concoction made with chocolate wafer cookies and sweetened whipped cream. The cookies are stacked with whipped cream between the layers and put into the fridge. After 5 hours (or overnight), the whipped cream has softened the chocolate cookies to make a cake-like dessert. These are also nice for warm weather when you don’t want to turn on the oven to bake a cake.
Rem and I stretch out our birthday celebrations from a day to a month, if possible. He birthday falls on the first day of June a.k.a. Day 1 of 30 Days of Creativity! So some of my projects, like this one, are in honor of Rem’s Birthday Month.
I used the classic Famous Chocolate Wafers by Nabisco. The package has a recipe on the side for Icebox Cake but on their website they call it Chocolate Refrigerator Roll. One box makes 8 little cupcakes that are each 5 cookies high.
This was only the second time I tried this recipe – the first time I put it in a loaf pan and this time in the cupcake stacks. One cup of heavy whipping cream should make enough for one box of cookies. I used a pint and I had leftovers but I don’t consider that a bad thing!
Spread about a tablespoon of sweetened whipped cream (I also added some vanilla when I whipped it up) between a pair of cookies, and press the cookies together. Add another tablespoon of whipped cream and another cookie until you have a 5-layer stack of cookies.
I used an offset spatula and spread whipped cream on the sides to get an even layer all the way to the edges. Once you have a stack of five cookies, make sure the cookies are aligned then either spread a final layer of whipped cream on the top of each stack or pipe it on for a fancier finish.
I’m sure it will be just as delicious without the raspberry and mint leaf garnish but I love how these look, especially on my new cake stand!
My project for Day 3 last year: Security Envelope Flower Cards.
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