Chocolate Cookie Icebox Cake Food

CHOCOLATE ICEBOX CAKE

Steps:

• Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
• Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
• Use parchment handles to remove dessert from pan before slicing to serve.

CHOCOLATE COOKIE ICEBOX CAKE

Steps:

• WHIP the cream, confectioners' sugar, and vanilla extract by hand in a large bowl.
• LINE a loaf pan with plastic wrap, allowing 3-inches overhang on all sides. Then, swipe a thin layer of whipped cream on the bottom. Layer 8 cookies over it and then spread another layer of whipped cream over them so they are completely covered. Repeat this layering process until you are all the way up the sides of the pan. Sprinkle the top liberally with the chocolate sprinkles.
• PULL the plastic wrap over the top of the cake so that it is completely covered. Then place in the freezer for at least 6 hours, or until completely frozen through. To serve, pull the cake out by the plastic wrap and place it on a platter or cutting board. Slice and serve and eat quickly before it melts!

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

CHOCOLATE-CHIP-COOKIE ICEBOX CAKE

Steps:

• To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.
• Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.
• To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
• To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
• To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.
• To serve, cut the cake into wedges with a serrated knife.

CHOCOLATE CHERRY ICEBOX CAKE

Steps:

• Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
• Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
• Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
• Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
• For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
• Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.

NUTELLA CHOCOLATE CHIP COOKIE ICEBOX CAKE

Steps:

• Whip the heavy cream until it starts to become thick (not fully whipped).
• Add the entire jar of nutella and the cocoa powder to the cream, and beat thoroughly. There should be no lumps, and the cream should be whipped. make sure not to overbeat or the cream will separate.
• Briefly dip each cookie in the half cup of milk, then put one layer of chocolate chip cookies on the bottom of an 8x8 inch square pan (fill in holes with pieces on each layer of cookies, doesn't have to be flat or attractive -- just needs to cover the layer. Since you're putting round cookies in a square pan, square off the edges by breaking the cookies in half to line the flat sides against the edge of the pan, then just fill in the rest).
• Layer 1/3 of the cream mixture on top.
• Repeat cookie and cream layers until you finish with the cream on top (there are three layers of cookies and three layers of cream).
• Refrigerate overnight or at least 12 hours (it needs time to soften!).
• This gets better over time, and can be stored for at least a week in the refrigerator - perfect for a large party, to get dessert out of the way far ahead of time!

CHOCOLATE MOUSSE ICEBOX CAKE

Steps:

• 1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.
• 2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.
• 3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.
• 4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens
• 5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.
• 6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.
• 7.refrigerate until firm about four hours or overnight.