This delicious, old-fashioned icebox cake, was a staple in my Great Grandma Flora’s recipe box. My Grandma Barbra said that, she too, used to serve it quite a bit. She also said she’s used vanilla wafers and strawberry jam with the whipped cream to create a vanilla and strawberry version. Yum! My version is 2 ingredients – and no, no sugar or vanilla extract needs to be added to the whipping cream. Delicious on it’s own…
Old-Fashioned Chocolate Icebox Cake
1 package (9 oz.) “Famous Chocolate Wafer Cookies”
2 cups heavy whipping cream
Start by making the whipped cream. Whip the heavy whipping cream until stiff peaks form and set aside.
Place about a teaspoon size amount of the whipped cream on top of a chocolate wafer cookie. Stack a cookie on top and repeat the process. Once you have several cookies high, carefully lay on a long plate or platter and continue laying cookies against each other. Be sure to keep the stacked cookies in a straight line. If they move a little – adjust them and line them up with your hands until even.
Once all the cookies are used, “frost” the cookie cake with the remaining whipped cream, being sure to enclose the entire cake.
Optional: top with crushed chocolate cookie crumbs.
Place in refrigerator for at least 7 hours. Remove and slice diagonally for presentation.