Mix-and-Match Icebox Cake

Turn a box of your favorite cookies into a cool no-bake treat with this super simple formula.

From: Food Network Magazine

Related To:

Maple-Almond Icebox Cake with Vanilla Wafers

1. Pick Your Cookies

You’ll need 6 to 8 dozen of one of the following types of cookies. Thin cookies are best.

Chocolate wafers
Gingersnaps
Almond cookies
Sugar cookies
Shortbread cookies
Vanilla wafers

2. Make the Whipped Cream

Combine 3 cups cold heavy cream and 3/4 cup confectioners’ sugar in a large bowl. Add 2 to 3 tablespoons of one of the following flavors, if desired. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in 2 teaspoons vanilla extract and/or 1 teaspoon almond extract. Do not overbeat.

Creamy peanut butter
Instant espresso powder
Cocoa powder
Jam or preserves
Freeze-dried berries, finely ground
Maple syrup
Bourbon or dark rum (add with the extract)

3. Assemble the Cake

Spread a thin layer of whipped cream in the bottom of a 9-inch round springform pan. Arrange a layer of cookies on top of the whipped cream. Top with 1 heaping cup whipped cream and spread to cover. Repeat with the remaining cookies and whipped cream, making 4 or 5 layers of cookies total and finishing with a layer of whipped cream. Cover loosely with plastic wrap and refrigerate until the cookies are soft, at least 6 hours or overnight.

4. Choose a Topping

Before serving, run a paring knife around the inside of the pan and remove the springform ring. Top your cake with one of the following.