Classic Icebox Cake

July  7, 2015
Photo by Posie Harwood
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) Brien

  • 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
In This Recipe
  1. With a whisk or a stand mixer fit with a whisk attachment, whip the cream and vanilla together to stiff peaks.
  2. 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.
  3. Refrigerate the cake overnight (or for at least 8 hours). Serve.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.