Chocolate Mint Icebox Cake Food

CHOCOLATE MINT ICEBOX CAKE

Steps:

• Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.
• Refrigerate overnight.

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.

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Steps:

• Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
• Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
• Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
• To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
• With a small spatula or knife, cover the log with the remaining mint cream.
• Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.

CHOCOLATE-MINT ICEBOX CAKE

Steps:

• Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
• Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
• To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

THIN MINT ICE CREAM CAKE

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

MINT CHOCOLATE ICE BOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
• Add green food coloring, drop by drop, until cream turns mint green.
• Continue beating until stiff peaks form; do not overbeat.
• Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
• Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
• Spread with ½ cup cream.
• Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
• Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
• When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer. On a platter sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs.

LAYERED PEPPERMINT ICEBOX CAKE

Steps:

• In a large bowl, beat the cream, sugar and extract on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange seven cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers nine times. Refrigerate overnight., Garnish with flowers, chocolate curls and crushed candy if desired.