Who knew whipped cream and cookies could become cake and frosting overnight?! The cookies soften as the whipped cream works it’s magic. Amazing.
This is now my secret-weapon-cake for when I’m short on time (aka I have a party to attend immediately after a big final).
You could mix in some jam between the layers, or some pudding, or Nutella or peanut butter. I just kept it simple with cookies and cream. Ginger cookies felt right for the season.
This would be a great summer cake, too, because there is no need to turn on the oven. *Imagine* Berries with shortbread and whipped cream, or peaches with a drizzle of bourbon-caramel and cream. très bon!
Anyway Icebox Cake
Wafer cookies (I used Anna’s ginger thins), about 40 wafers, or 1.5 5.25-oz packages
Heavy cream, about 2 cups
Powdered sugar, about 1-2 tablespoons
Vanilla (Citrus Zest would be nice, too!), about 1 teaspoon
With an electric mixer or a whisk, beat the cream until it begins to thicken and the whisk leaves a trail. Add the sugar and vanilla and continue beating until the cream is thick, nearly doubling in volume, and forms medium-firm peaks.
On a flat plate, arrange 5 cookies side by side in a circle, and place 1 cookie in the center.
Spread with about 1/2 cup whipped cream, making a circle. Repeat with remaining cookies and cream, making about 7 layers of cookies. You can choose to end with a layer of cream or end with a layer of cookies. Cover with plastic wrap and refrigerate overnight.
The next day, the cookies will have softened, acting like regular cake. So easy. So good.
Figsinmybelly 