Friday, July 11, 2008

Cookies and Cream Icebox Cake

This old-fashioned no-bake dessert is a simple ensemble of wafer cookies, homemade whipped cream, and flavorings. The cookies and cream are sandwiched together and coated with a frosting and, once chilled, they miraculously develop a texture resembling that of a baked cake. Easy, perhaps, but the details can make all the difference.

Here’s what we discovered:
  • Use Nabisco Famous Chocolate Wafers. Their unique texture and cocoa-rich flavor makes for the best cake.
  • Don’t over-mix the whipped cream. Beat it to soft peaks only; otherwise the cream may break down as the cake chills.
  • Chill the cake for a minimum of six hours (longer is even better). The longer the cake sits, the better the texture and flavor become.

Making an Icebox Cake

1. Stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer.

2. Lay the stacks on a platter, end to end.

3. Using a small spatula or dinner knife, spread the remaining whipped cream over the top, sides, and ends of the cookies.

4. Just before serving, sprinkle the cake with M&M's or chocolate chips.

Serves 8 to 10

If you prefer, you can decorate the cake with chocolate wafers crushed into coarse crumbs or chocolate shavings. You will need a serving platter that is at least 12 inches long to accommodate this long tube-shaped cake.

2 cups heavy cream , chilled
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
24 Nabisco Famous Chocolate Wafers
1 cup mini chocolate chips or mini M&M candies

1. Whip the cream, confectioners’ sugar, and vanilla together in a large bowl with an electric mixer until soft peaks form. Following the photo stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)

2. Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter, then cover with the remaining whipped cream. Cover with plastic wrap and refrigerate for 6 hours.

3. Before serving, unwrap the cake, and sprinkle with the chocolate chips (or M&Ms).

To Make Ahead

After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate chips just before serving.

from an e-mail from Cook's Illustrated


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