Recipe courtesy of Gil Davis
Chocolate Stacks
Ingredients
4 boxes of Nabisco Famous Wafers
2 pints of heavy whipping cream
1 cup of sugar
3 jiggers of Canadian whiskey (use a blended whiskey for better results)
2 teaspoons of real vanilla extract
1 jar of maraschino Cherries
1 can of Hershey's chocolate syrup (refrigerated)
1 pound of slivered almonds
1 bottle of Betty Crocker's Decor Nonpariel's
Directions
- In a cold metal bowl, beat the whipping cream to the soft peak stage and add the sugar and vanilla extract slowly. As the whipping cream comes up to the hard peak stage, add the whiskey slowly. (Sample to insure taste.)
- In a food processor, grind 3/4 of the slivered almonds into a fine powder. Place in a bowl and set aside. (Reserve 1/4 as decoration during final assembly.)
- Assembly: Begin by placing one wafer on your tray. Paint the top of it with a thin layer of Hershey's sauce. Next add a teaspoon of the ground almonds and spread it evenly. Then add a teaspoon of the whipping cream mixture.
- Repeat this until you have 6 layers and top it with a dollop of whipping cream. Add a cherry to the top of each stack and a few whole slivered almonds. Then garnish lightly with the Decor Nonpariels. Cover the completed pan of stacks with a sheet of Glad wrap and put them into the refrigerator overnight.
- Note: The whipping cream will soften the wafers. You will need to serve and eat these stacks within the next two or three days. After that the cream starts to harden and they don't taste a good. ENJOY!
- This recipe will yield two trays of 24 stacks. Two per person will serve 12. You will need two aluminum roasting pans to hold the completed dessert.