Classic Icebox Cake
Author Notes: Adapted from Nabisco, this is the easiest and simplest summer no-bake dessert. The layers of not-too-sweet chocolate wafers soften between billowy mounds of vanilla whipped cream. —Posie Harwood
Makes one 9-inch cake
- 2 cups heavy cream
- 1 teaspoon vanilla
- 13 ounces Nabisco chocolate wafers (1 1/2 packages), or other thin cookie
- With a whisk or a stand mixer fit with a whisk attachment, whip the cream and vanilla together to stiff peaks.
- On a cake stand or large plate, arrange 7 wafer cookies in a circle (1 in the middle, six around the edges). Spread a layer of whipped cream on top, then another circle of cookies, then whipped cream, until you run out. Finish with a top layer of whipped cream.
- Refrigerate the cake overnight (or for at least 8 hours). Serve.
- This recipe is a Community Pick!
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