Growing up, my grandma would make icebox cake for family get-togethers. It was a favorite dessert and is super easy to make. Here is a variation that is just right for casual summer parties.
Chocolate Raspberry Icebox Cake
Stack 8-10 Nabisco Chocolate Wafer Cookies with raspberry infused whipped cream and set each stack next to each other on a platter. You should have about 4 stacks.
Frost the outside with plain whipped cream and put in the fridge for at least 4 hours or overnight. At serving time, decorate the top with fresh raspberries and chocolate sprinkles.
1 pint raspberries plus more for garnish
1 pint heavy cream
2 tablespoons confectioner’s sugar
1 teaspoon vanilla
1 box Nabisco Chocolate Wafer Cookies
Puree the raspberries then put through a strainer to remove the seeds. Set aside. Whip the cream with the sugar and vanilla until soft peaks form. Divide the whipped cream in half. Fold 1/4 cup raspberry puree into one half of the cream. Stack the cookies, glueing them together with approximately 1 tablespoon of raspberry cream per cookie, into 8-10 cookie stacks. Line the stacks up next to each other on a small platter. Frost the outside of the stacks completely with the plain whipped cream. Refrigerate for at least 4 hours or overnight. Decorate the top with fresh raspberries right before serving. Cut the cake on the diagonal so each slice looks like zebra stripes. Serve with the remaining raspberry puree.
Yield: 10-12 servings