Icebox Cake Recipe

Grab your electric mixer and whip 2 cups heavy cream in a large bowl until soft, billowy peaks develop.

Sprinkle in 1 cup powdered sugar and 1 teaspoon vanilla extract. Continue whipping until cream stands in sturdy, tall peaks.

Select a rectangular serving dish and create the first foundation layer using 6 chocolate wafer cookies, placing them side by side.

Generously spread ½ cup whipped cream over the cookie layer, ensuring complete cookie coverage.

Scatter ¼ cup fresh berries across the cream surface for bright, fruity pops of color.

Repeat cookie, cream, and berry layering process until your 24 cookies and remaining cream are fully incorporated.

Seal the dish with plastic wrap and nestle into the refrigerator for a minimum of 4 hours, allowing cookies to soften and flavors to meld.

After chilling, remove from refrigerator and slice into clean, even portions using a sharp knife.

Serve directly from the refrigerator to maintain the cake’s cool, creamy texture.