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–+ servings
Chocolate Wafer Icebox Cake

Most Amazing Chocolate Wafer Icebox Cake

This is a recipe for our favorite chocolate wafer icebox cake. It comes together almost instantly. After an overnight rest in the refrigerator, a creamy, dreamy dessert emerges!
5 from 1 vote
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Prep Time 15 minutes
Resting Time 1 day
Course Dessert
Cuisine American
Servings 6 people

Equipment

  • 6-inch ring mold
  • acetate paper

Ingredients
 
 

  • 3 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 18 oz chocolate wafer cookies.

Instructions
 

  • Line the mold of your choice with acetate paper or plastic wrap. Use multiple pieces of plastic wrap and be sure to let some drape over all sides of the pan. This will make it as easy as possible to get the cake out of the pan. We typically make this recipe in a 4 x 8 inch loaf pan or a tall 6-inch cake mold.
  • Next, whip the cream, sugar, and vanilla in a large bowl, using an electric mixer, or in the bowl of a stand mixer using a whisk attachment on high speed until soft peaks form.
  • Spread 2/3 cup of whipped cream mixture in the bottom of the pan. Add cookies. Leave a border between the edge of the cookies and the edge of the pan, so that your cake edges look clean.
  • Repeat layers, alternating cream and cookies, until you reach the top of your mold. End with whipped cream on the top layer.
  • Set any leftover or broken cookies aside to crumble and use for topping. Set aside any leftover whipped cream to decorate.
  • Cover with plastic wrap and refrigerate overnight.
  • Unwrap the cake and turn it out onto a flat serving plate or cake stand. If needed, smooth out the edges of your cake with an offset spatula. Decorate the top of the cake with cookie crumbs, chocolate curls, or cocoa powder.
Keyword chocolate wafe cookie, oreo, wipped cream
Tried this recipe?Let us know how it was!