Coconut Oreo Icebox Cake Food

COCONUT OREO ICEBOX CAKE

Steps:

• Beat the cream cheese and sugar until creamy. Add the extract, 2 Tablespoons milk, and coconut and beat again.
• Fold in 2 cups of Cool Whip gently. Spread 2 Tablespoons of the reserved Cool Whip on the bottom of an 8x8 pan.
• Dip half the cookies in the milk and place on the bottom of the pan. Spread half of the coconut mixture on top of the cookies. Repeat the layers.
• Cover the top of the cake with the remaining Cool Whip. Refrigerate for 4-6 hours or overnight. Drizzle with chocolate syrup and sprinkle with chocolate curls before serving. Store in a sealed container in the refrigerator.

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.