Chocolate Wafer Ice Box Cake Recipes

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

CHOCOLATE ICEBOX CAKE

Steps:

• Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
• Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
• Use parchment handles to remove dessert from pan before slicing to serve.

CHOCOLATE WAFER ICE BOX CAKE WITH FRESH STRAWBERRIES

Steps:

• In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
• On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
• Spread with 1/2 cup whipped cream, making a 7-inch circle. Leave the tips of the cookies showing.
• Spread layer of strawberries.
• Repeat with remaining ingredients, making 5 layers of cookies and 5 layers of strawberries and ending with a layer of cream.
• Crumble any leftover cookies.
• Top with whole strawberries and cookie crumbles.
• Cover with plastic wrap and refrigerate overnight.
• To serve, dust top lightly with cocoa powder or chocolate shavings.
• Time does not include overnight refrigeration. The refrigeration is important so the cookies go soft and cut easily.

CHOCOLATE WAFER ICE BOX CAKE

Steps:

• 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.