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Classic Chocolate Wafer Icebox Cake

A tempting slice of icebox cake layered with cookies and cream, dusted with cocoa powder.
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A simple, no-bake layered dessert made with chocolate wafers and whipped cream that softens into a cake-like texture in the refrigerator.

Ingredients

Scale
  • 1 package (about 9 ounces) chocolate wafer cookies
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8×4 inch loaf pan with plastic wrap, leaving an overhang on all sides.
  2. Arrange a single layer of chocolate wafer cookies on the bottom of the prepared pan. Break cookies as needed to fill any gaps.
  3. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  4. Spread about one-third of the whipped cream mixture evenly over the cookie layer.
  5. Add another layer of chocolate wafer cookies, followed by another layer of whipped cream. Repeat the layers until you have used all the cookies and whipped cream, ending with a layer of whipped cream.
  6. Fold the overhanging plastic wrap over the top of the cake to cover it completely.
  7. Refrigerate for at least 8 hours, or preferably overnight, to allow the cookies to soften and the cake to set.
  8. To serve, invert the cake onto a serving platter, remove the plastic wrap, and slice into thick pieces.

Notes

  • For a richer flavor, you can add 2 tablespoons of unsweetened cocoa powder to the whipped cream.
  • If you don’t have chocolate wafer cookies, graham crackers or vanilla wafers can be used as a substitute.
  • Ensure the cake is well chilled for at least 8 hours for the best texture.

Nutrition

Find it online: https://carlacooking.com/icebox-cake-recipe/