Monday, February 12, 2018

Cookies and Cream (Icebox Cake)


If a river of cream marries a cloud of sugar and they hop into a bed of chocolate, well then, not to be too graphic, but you get this baby.

Today is my mother's birthday. Generally, I try to make something she loved on her birthday. I can't think of a better way to remember someone you loved than through food. You could try this wacky cake or these cookies. But I think that probably what she loved most of all was this here dessert. We called it Cookies and Cream, and everyone always thought it was ice cream. But it isn't. Since then I've heard it called an icebox cake because you layer the whipped cream with the cookies and leave it in the refrigerator for a day. The cookies get soft and you just get a pillow of creamy, chocolate-y sweetness.

The great news about this is that it's crazy easy to make. The bad news is that it probably contains approximately ten million calories per bite. The other bad news is that the cookies you really need to use are often hard to find. This recipe requires Nabisco chocolate wafers. And it really isn't as good with any other substitute (not Oreos, not chocolate graham crackers; trust me; I've tried it all). Nabisco chocolate wafers tend to be in the gourmet cookie section and I can often find them at Christmastime (and then I stock up like a chocolate-addicted lunatic). They can also be expensive. Which makes this not as cheap as most of the Best of the Tasty Cheapskate recipes are going to be. But I do find the cookies on sale every once in a blue moon, so I'm going for this. For the sake of my mom's legacy and all.

 Now, let me say that I made this pretty for you, but it's not super practical to put it on a pedestal cake display thing because you've got to shove this bad boy in the fridge for a full day. What we honestly usually do is throw it in a big salad bowl with a lid (just to spite salad and all) and then put that in the fridge and just scoop it out when it's ready).

For some tips on laziness and/or making this look nice without having to shove the pedestal cake holder into some corner of your fridge go HERE. For some really dreadful pictures and more self-indulgent stories about this dessert in our family, go HERE.

Cookies and Cream (Icebox Cake)
Serves: Um, my family of 6 (but it should serve more; it really should; we have issues)
Prep time: 15 minutes
Fridge time: 24 hours
Cost: $6.40 (about $1/serving)

(cookies: $4, cream: $2, sugar: .12, vanilla: .28)

1 box Nabisco Chocolate Wafers
1 pint cream
3/4 C sugar
2 tsp vanilla

Beginning by whipping your cream. Pour it in a bowl and blend it until soft peaks form. When they do, add the sugar and vanilla. Whip or beat until firmer peaks form.

Put a blob of it on the bottom of a salad bowl and spread that around. Make one layer of cookies, breaking some if you need to so they don't overlap. Add more whipped cream and spread. Add another layer of cookies. Repeat until you top it off with a thin layer of whipped cream.

Cover and refrigerate for 24 hours or until the cookies are perfectly soft.

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