Layered Peppermint Icebox Cake Recipes

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LAYERED PEPPERMINT ICEBOX CAKE



Layered Peppermint Icebox Cake image

Our home economists take four ingredients and turn them into an impressive, no-bake cake. Do-ahead desserts don't get any better! -Taste Of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

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

Steps:

  • 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. , 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., Garnish with flowers, chocolate curls and crushed candy if desired.

Nutrition Facts : Calories 605 calories, Fat 42g fat (23g saturated fat), Cholesterol 124mg cholesterol, Sodium 404mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-MINT ICEBOX CAKE



Chocolate-Mint Icebox Cake image

This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h20m

Number Of Ingredients 5

1 3/4 cups heavy cream, chilled
1/4 cup sugar
3/4 teaspoon mint extract
1 package (9 ounces) chocolate wafers
1 cup miniature chocolate chips

Steps:

  • Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
  • Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
  • To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

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