Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peppermint Icebox Cake
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- Level: Easy
- Total: 6 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 to 8 servings
For this riff on the classic black and white icebox cake, we add a bit of peppermint extract to the whipped cream before assembling. Sprinkle with red sanding sugar before serving to achieve the red and white peppermint visual.
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Directions
- Beat 1 cup chilled heavy cream, 1/4 cup confectioners’ sugar and 1/2 teaspoon each vanilla and peppermint extract until soft peaks form. Twist open 10 thin chocolate sandwich cookies (such as Oreo Thins) to make 20 cookies. Spread 1 teaspoon of the whipped cream on each cookie. Press together and stand on their edges to form a log; frost with the remaining whipped cream. Refrigerate until the cookies soften, 6 hours or overnight. Sprinkle with red coarse sugar. Slice on the diagonal.
