Hot Cocoa Cookie Icebox Cake
Our crisp, thin cookies are the star of our new holiday icebox cake recipe. Layer the cookies with whipped cream, powdered sugar and a touch of vanilla for a simple, delicious dessert that’s perfect for any holiday gathering. This recipe tastes delicious with any of our cookie flavors - you could also try it with Gingerbread or Dark Chocolate Mint!
Ingredients:
- 2 box Dewey’s Bakery Brownie Crisp or Hot Cocoa Cookies
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Directions:
- In a large bowl, whip up heavy whipping cream until it starts to thicken (3-5 minutes).
- Add powdered sugar and vanilla and whip again until mixture is stiff. (Careful to stop at this point cause you don’t want to over mix and cause your cream to separate).
- Cover a springform pan in plastic wrap for easy removal.
- Layer whipped cream and Dewey’s cookies back and forth until your pan is filled.
- Place in Refrigerator or freezer to set. (6-12 hours)
- Reserve some whipped cream to add on top and a few cookies to garnish on top.
- Remove from freezer and top with remaining whipped cream, cookies and festive sprinkles.
Cut, share, and enjoy!!
