Adapted from The Magnolia Bakery Cookbook (Simon & Schuster)

"The one dessert I have great memories of us [my mom and I] making together is the chocolate wafer icebox cake—the same one that we serve at the bakery today. Apparently, while the rest of the country was slaving away shaping Nabisco chocolate wafers into the log that was pictured on the side of the box, we were using chocolate snap cookies to make a really simple yet really delicious round icebox cake." —Allysa Torey
Servings: Makes 12 servings
  • 3 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 2 packages (9 ounces) chocolate wafer cookies
  • Unsweetened cocoa powder
  • Directions
    In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

    On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

    Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

    To serve, dust top lightly with cocoa powder.


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