Easy Chocolate Icebox Cake recipe
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Ingredients
- 1 ½ cups heavy whipping cream, divided ½ cup sweet sherry 1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers) 1 tablespoon grated milk chocolate 1 tablespoon slivered almonds, for garnish aluminum foil
Nutrition Info
- 316.6 caloriescarbohydrate: 27.3 gcholesterol: 62.1 mgfat: 21.8 gfiber: 1.2 gprotein: 3.3 gsaturatedFat: 11.9 gservingSize: -sodium: 290.5 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Chocolate Icebox Cake
Directions
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Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.