Icebox Cake
You may be wondering what to do with chocolate wafers, if you have an excess of them in your pantry. You could try this classic dessert, featured on Taste of Home. The Icebox Cake first appeared in the 1920s and has remained a beloved dessert ever since. Its charming appearance belies its surprisingly simple preparation. A testament to early 20th-century ingenuity, the Icebox Cake was born in a time when refrigeration was a luxury. Its name reflects the use of iceboxes, primitive refrigerators that were common household items. Indulge in this light and airy dessert, featuring a cloud-like layer of whipped cream, sandwiched between delicate chocolate wafers. For better presentation, top with chocolate curls or cocoa powder. This dessert is also versatile; it can be perfect for a special occasion or as a casual family treat. You can find the original post here.
- 2 cups heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 48 thin chocolate wafers
- Chocolate curls (optional)
- In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoons on the cookies. Make 6 stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-inch-long cake.
- Frost top and sides with remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate before serving, 4 - 6 hours. Makes 10 servings.