by Divine Domesticity on September 6, 2008
I love retro desserts. Stick with the classics, and you seldom go wrong. I did a twist on a traditional icebox cake by using chocolate mint wafers, which are actually easier to find than the plain chocolate variety (in my experience). I would highly consider dabbing a bit of melted chocolate underneath the very first layer of wafer cookies. This would hold them in place and make it much easier to spread the cream on the first layer of cookies.
After half a day in the fridge, they are ready to eat. Light in texture, not in calories, and utterly delicious. I found it to not be overly sweet at all, but just right.
Chocolate Mint Icebox Cake
Adapted from Smitten Kitchen, The Magnolia Bakery Cookbook, and Oprah
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3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies (I used two packages of chocolate mint wafers. Grocery stores also tend to carry a similar style that is gingersnap flavored. I think they might be a Swedish brand, and they have scalloped edges. From what I can tell, they are MUCH more fragile than the Nabisco chocolate wafer cookies)
Unsweetened cocoa (or chocolate shavings), for garnish
1. 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.
2. Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
3. To serve, dust top lightly with cocoa powder or chocolate shavings.