Saturday, March 21

Cookies and Cream Icebox Cake


What makes a cake? Flour, sugar, greasing and lining pans, whipping and beating and spending all afternoon in the kitchen? I'll admit, I have a few cake recipes that are labor and time intensive — but this wouldn't be one of them. Containing all of four ingredients, and no bake time, this is the quickest and easiest cake I've ever made. Not to mention one of the best!

I first tasted this dreamy delight at NYC's Magnolia Bakery. We went in for cupcakes and came out with this cool and creamy chocolate cake, along with a copy of The Magnolia Bakery's cookbook.

If you are skeptical that four ingredients can magically turn into something rich and delicious overnight, I hear you. But don't be! Let’s just say your skepticism will vanished when you eat your first piece for breakfast — 'cause you know you will! ENJOY!

Cookies and Cream Icebox Cake
A "frosted layer cake" without turning on the oven? Bring it on! 
SERVES 12
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INGREDIENTS
  • 4 cups Heavy Whipping Cream
  • 3 tablespoons Sugar
  • 1 tablespoon Vanilla Extract
  • 2 (9-ounce) packages Chocolate Wafer Cookies
  • Toppings such as Unsweetened Cocoa, Chocolate Shavings, Sprinkles; Optional


WHAT TO DO
  • With an electric or stand mixer, beat cream, sugar and vanilla until stiff.
  • On a serving platter of your choice, arrange 7 cookies in a circle.
  • Spread the first row of cookies with a thick layer of whipped cream. 
  • Repeat with remaining cookies and cream. Cover top layer with cream. 
  • Cover and allow to sit in the refrigerator overnight.
  • Garnish as desired before serving.
TIPS: 
  • If you want to go EXTRA-SUPER EASY, use store bought Cool Whip instead of whipping your own cream!
  • Oreos are great in place of these chocolate wafers.
  • Add a layer of Jello chocolate pudding.
  • Cream cheese is also great added in; it gives this cake the taste of a cheesecake.
  • I have a friend that layers ice cream sandwiches with the whipped cream. It ain't bad my friends!
  • There are NO mistakes. Add what your family likes, leave out the rest. 
Recipe adapted from the Magnolia Bakery.


THE DOMESTIC CURATOR 
RONDA

6 comments:

  1. Hi Ronda, my mom has been making this cake for my twin brothers when they were little for their birthday cake. Now they are in their 40's and she still makes it for them! It is soooo good! Thanks for sharing!

    Julie

    ReplyDelete
    Replies
    1. It's been around forever. Nothing is better than an old-fashioned recipe with staying power! Thanks for stopping by Julie!

      Delete
  2. Wow! What about some toasted almonds for crunch or salted caramel for pizazz...must. make. this. NOW!

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