This is probably the easiest dessert ever, but it never fails to get compliments. I remember making it when I was younger with my mom, and I'm pretty sure she remembers making it when she was young with her mom. The classic recipe that comes on the box of Nabisco chocolate wafer cookies says to shape the dessert into a log, but some genius at the Magnolia Bakery decided to make it into a round layered cake which I think is even prettier and just as easy and delicious. It really is as simple as layering cookies, covering them with whipped cream and freezing the whole thing overnight. The cookies become soft and the dessert solidifies into a creamy, delicious cake. Occasionally the Nabisco chocolate wafer cookies can be hard to find, so I've started to use some of the thin Swedish Anna cookies:
I buy them at my regular grocery store, but you can also get them at Ikea along with some clever storage solutions and inexpensive furniture. The advantage of the Anna cookies is that they different flavors, like ginger, which also makes a pretty delicious wafer cake.
Wafer Icebox Cake
3 cups heavy whipping cream
4 T sugar
1 T vanilla extract (Also add 1/2 tsp mint extract if you want a mint chocolate cake)
2 (5.25 oz) packages Anna's Cookies, or 1.5 pacakges of Nabisco Chocolate Wafer Cookies
1. Combine whipping cream with sugar and extract(s) and whip until soft peaks form.
2. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
3. Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, ending with a layer of cream.
4. Cover with plastic wrap and refrigerate overnight.
Recipe Source: Adapted from Nabisco and Magnolia Bakery