Easy Chocolate Icebox Cake
Creating this impressive icebox cake is a breeze, requiring just five simple ingredients. It's advisable to prepare it a day in advance of when you intend to serve it for best results.
Ingredients
- 3 cups heavy cream
- 1/2 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1 ½ (13.1 ounce) packages thin chocolate cream sandwich cookies, such as Oreo Thins
Instructions
- Line an 8x4-inch loaf pans with plastic wrap, allowing the wrap to hang over the sides completely.
- Place cream in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue to beat until soft-medium peaks form. Reserve 1 cup of whipped cream and refrigerate until ready to use.
- Place a thin layer of whipped cream in the bottom of the prepared pan. Reserve 2 cookies for garnish. Add a layer of cookies over the cream, breaking any cookies as necessary to fill in any empty spaces; top with 1/4 of remaining cream. Top with another layer of cookies and another 1/4 of remaining cream. Repeat the process two more times until all the cream is used. Top with remaining cookies, pressing them into the cream.
- Wrap the plastic around the loaf and refrigerate at least 8 hours.
- Unwrap cake and invert onto a serving plate. Top cake with reserved whipped cream. Crush reserved 2 cookies and sprinkle on top as garnish; slice and serve as desired.
Nutrition
Calories: 517kcalCarbohydrates: 46gProtein: 5gFat: 36gSaturated Fat: 19gCholesterol: 86mgSodium: 228mgPotassium: 195mgFiber: 2gSugar: 29gCalcium: 59mgIron: 7mg
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