Chocolate Icebox Cookie Cake Recipe
Ingredients
| Heavy cream | 1 Cup (16 tbs) | |
| Powdered sugar | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| 36 Chocolate Wafers | ||
| Walnuts | 2 Tablespoon, chopped | |
Directions
1. In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
2. Spread a thin layer of whipped cream on a serving platter to make a 10 x 4-inch rectangle. Frost 6 cookies together in a stack; repeat with remaining cookies to make 6 stacks. Place cookie stacks on their sides into cream on platter to make 2 long rolls of 18 cookies each. Frost between stacks with some whipped cream.
3. Frost entire "cake" with remaining whipped cream, pressing cream between rolls to make level top surface. Spnnkle nuts over top. Cover tightly and refrigerate 12 hours.
4. To serve, cut diagonally into slices, starting at one corner. Store any leftovers in refrigerator.
2. Spread a thin layer of whipped cream on a serving platter to make a 10 x 4-inch rectangle. Frost 6 cookies together in a stack; repeat with remaining cookies to make 6 stacks. Place cookie stacks on their sides into cream on platter to make 2 long rolls of 18 cookies each. Frost between stacks with some whipped cream.
3. Frost entire "cake" with remaining whipped cream, pressing cream between rolls to make level top surface. Spnnkle nuts over top. Cover tightly and refrigerate 12 hours.
4. To serve, cut diagonally into slices, starting at one corner. Store any leftovers in refrigerator.
Chef
