Chocolate Wafer Ice Box Cake

READY IN: 6hrs 15mins
YIELD: 1 14
UNITS: US

INGREDIENTS

Nutrition
  • 2 34
    cups heavy cream (chilled)
  • 1
    teaspoon vanilla
  • 36
    nabisco famous chocolate wafer cookies
  • 2
    tablespoons unsweetened cocoa powder (sifted)
  • 2
    tablespoons rainbow multicolored sugar nonpareils or 2 tablespoons candy sprinkles
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DIRECTIONS

  • Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
  • Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
  • Repeat until you have 6 stacks of 6 wafers.
  • Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
  • Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
  • When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
  • Spread the cocoa whipped cream evenly over the log.
  • Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
  • Let stand at room temperature for 15-20 min before slicing.
  • Sprinkle the nonpareils just before serving because they might bleed from the moisture.
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