Layered Peppermint Icebox Cake

Contributed By: Parker


3 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon peppermint extract
2 packages (9 ounces each) chocolate wafers
Edible flowers of your choice, chocolate curls and crushed candy canes, optional


1. 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.
2. 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.
3. Garnish with flowers, chocolate curls and crushed candy if desired.

Helpful Hints:

Our home economists take four ingredients and turn them into an impressive, no-bake cake. Do-ahead desserts don't get any better!
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
Nutrition Facts
1 slice: 605 calories, 42g fat (23g saturated fat), 124mg cholesterol, 404mg sodium, 53g carbohydrate (24g sugars, 2g fiber), 6g protein.

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