Boozy Icebox Cake
Icebox Cake is so easy, fast, and delicious. It's probably the dessert with the biggest bang for your buck. This version is made with oreo cookies and a bunch of whipped cream -- and Amaretto for a zing! The cream softens the oreos as they chill overnight into a velvety, cake-like dessert.
Boozy Icebox Cake
Recipe by: Adapted from Smitten Kitchen, originally adapted from The Magnolia Bakery Cookbook
Yield: 6-8 servings
Ingredients:
3 cups heavy cream
1/4 cup almond liqueur (like Amaretto) (optional)
3 tablespoons sugar
2 teaspoons vanilla extract
2 packages chocolate sandwich cookies (like Oreos)*
*You might want an extra package on hand in case your trifle dish is larger.
Directions:
Fit a mixer with a whisk attachment and whisk the heavy cream, almond liqueur (if using), sugar, and vanilla extract together in a large chilled bowl until it forms soft peaks. In a trifle dish, arrange a single layer of oreo cookies (for my dish, I used between 8-11 cookies per layer, since the sides flare outward) in a circle, with a cookie or two in the middle. Carefully spread about a 1/2 cup of whipped cream over this first layer. Repeat layering cookies and whipped cream, ending with a layer of whipped cream on top. Crumble a last cookie over the top. Cover and refrigerate overnight before serving.
To read about my latest internet drama, hear what my middle school students taught me about it, and see more icebox cake photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cookingupastorm, cooking
Boozy Icebox Cake
Recipe by: Adapted from Smitten Kitchen, originally adapted from The Magnolia Bakery Cookbook
Yield: 6-8 servings
Ingredients:
3 cups heavy cream
1/4 cup almond liqueur (like Amaretto) (optional)
3 tablespoons sugar
2 teaspoons vanilla extract
2 packages chocolate sandwich cookies (like Oreos)*
*You might want an extra package on hand in case your trifle dish is larger.
Directions:
Fit a mixer with a whisk attachment and whisk the heavy cream, almond liqueur (if using), sugar, and vanilla extract together in a large chilled bowl until it forms soft peaks. In a trifle dish, arrange a single layer of oreo cookies (for my dish, I used between 8-11 cookies per layer, since the sides flare outward) in a circle, with a cookie or two in the middle. Carefully spread about a 1/2 cup of whipped cream over this first layer. Repeat layering cookies and whipped cream, ending with a layer of whipped cream on top. Crumble a last cookie over the top. Cover and refrigerate overnight before serving.
To read about my latest internet drama, hear what my middle school students taught me about it, and see more icebox cake photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cookingupastorm, cooking