Description
A classic no-bake dessert layered with whipped cream and crisp cookies that transform into a dreamy, cake-like treat after a night in the fridge. Perfect for summer, holidays, or any time you want a quick and easy sweet that wows. Customizable, make-ahead friendly, and loved by all ages, this icebox cake is about to become a staple in your kitchen. It’s creamy, light, and just sweet enough to keep you coming back for seconds. Or thirds.
Ingredients
Scale
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 package chocolate wafer cookies (or graham crackers)
- Optional toppings: berries, shaved chocolate, cocoa powder
Instructions
- Chill your mixing bowl and beaters for 10 minutes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- In a loaf or square dish, start with a layer of cookies on the bottom.
- Spread a generous layer of whipped cream on top of the cookies.
- Continue layering cookies and cream until you reach the top, ending with cream.
- Cover and refrigerate overnight or for at least 6 hours.
- Garnish with toppings just before serving.
- Slice with a warm knife and serve cold.
Notes
- Use graham crackers, Biscoff, or Oreos as a substitute for wafers.
- For extra flavor, add espresso powder or lemon zest to the whipped cream.
- Best served after a full night of chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg