Icebox Cake

Icebox Cake-Chocolate Wafers and Whipped Cream make the perfect cool summer dessert

Report cards came home last week. Luckily, in my house, it’s always a reason to celebrate. All three kids made A Honor Roll. The perfect reason for cake. This time I decided to go with an Icebox Cake using Cool Whip Chocolate Frosting.

My kids are 15, 13 and 10. I’ve got one in each school.

School isn’t like it used to be when we were growing up. In some ways it’s so much easier. The kids have access to the internet and immediate answers to any question they can think of. Teachers all have e-mail so they are more readily available for both the students and parents.

It’s also harder. If they want to go to college after high school, they need to start working towards that goal in middle school. No goofing off, taking the easy classes.

Extra curricular activities are a must. We want our kids to be whatever they want to be and have every opportunity to choose their path, not get stuck with what’s available. That means they have to work hard now.

Not that we don’t have dessert all the time. Come on, you know me and my sweet tooth. Sometimes dessert needs to be special. Like when you’ve got straight A’s staring you in the face.

An Icebox cake is the perfect dessert to make up. Easy to put together, a lighter cake, and by lighter I mean, you won’t feel stuffed after eating every last crumb and licking your plate (not that anyone in my house does that.)

I headed off to my favorite Walmart to get my supplies. Then back home and quickly put my cake together.

Just layer the whipped cream and the cookies, set it in the freezer, then for that added touch, frost with Cool Whip Frosting.

I’d forgotten how satisfying an Icebox cake can be.

Icebox Cake

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Icebox Cake

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Ingredients

• 3 cups heavy whipping cream
• 1/3 cup powdered sugar (more or less to taste)
• 1 teaspoon vanilla extract
• 1 package thin chocolate wafer cookies
• Cool Whip Chocolate Frosting

Instructions

1. Whip cream until soft peaks start to form. Add in Sugar and vanilla and continue to whip until stiff peaks form. Line a loaf pan with plastic wrap. Place about 1/2 cup of whipped cream in bottom of pan. Place a single layer of cookies on top of whipped cream trying to cover as much of the surface as possible. It's ok to break the cookies if you need to. Add a layer of whipped cream, then cookies. Continue to layer until you reach the top of pan, ending with whipped cream. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer and invert cake onto serving platter. Frost top and sides with Cool Whip Frosting. Return to freezer until 30 minutes prior to serving. For ease in slicing use a knife run under hot water and wipe knife after each slice.

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I am a member of the Collective Bias® Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and Kraft Cool Whip. #CoolWhipFrosting #cbias #SocialFabric All opinions are my own.