MINI CHOCOLATE ICEBOX CAKES

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cakes
Author Holly Nilsson
Course Dessert
Cuisine American
Easy no bake chocolate icebox cakes, simply stack and chill.

Ingredients

  • 4 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 package chocolate wafers I use Famous wafers
OPTIONAL
  • Chocolate for decorating

Instructions

  • Combine heavy cream, powdered sugar and vanilla in a large bowl. Whip on medium speed until fluffy and thick.
  • Layer 6 wafer cookies with about 1 tablespoon of whipped cream between each layer. (Begin & end with a wafer cookie, you will have 6 cookies and 5 layers of whipped cream).
  • Repeat with remaining cookies. If desired (or if you have enough whipped cream), frost the outer edges of the cookies with whipped cream.
  • Place mini cakes in the refrigerator at least 4 hours or overnight.
  • If desired, use a vegetable peeler to “peel” chocolate shavings to decorate. (Colored or chocolate sprinkles work as well).

Nutrition Information

Calories: 579, Carbohydrates: 11g, Protein: 3g, Fat: 58g, Saturated Fat: 36g, Cholesterol: 217mg, Sodium: 67mg, Potassium: 119mg, Sugar: 7g, Vitamin A: 2330IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 0.1mg