I'm still trolling my Magnolia and Buttercup Bakery cookbooks for fun treats to make. Their famous cupcakes didn't do much for me, but I figured that there would be something that would float my boat, and I found just the thing! Let me preface this by saying that I am amazed that these bakeries in NYC have people lined up around the block to buy desserts for tip-top dollar that are just the simplest and homiest recipes that one could imagine. In fact, this one is the cheatin'est of all cheater recipes. This is the grandpappy of all sham cookery! This one would make Sandra Lee wet herself with excitement. There is no baking or cooking of any kind required to make this "cake." It is merely assembly of cookies and whipped cream. In fact, I was thinking that this would be an excellent cake to make with kids, if you have any of those grubby little snifflers underfoot. You can even simplify it further by making the cake with Cool Whip, but I strongly advise against it. I mean, come on! You can't even whip up some proper cream? It's the only real food preparation that you have to do! Jeesh!
Now some people remember this dessert fondly from their childhood, although it was usually in a log shape. My mom never made this one at all. Banana nut bread was her game. But what's not to like? It's whipped cream and Oreos, basically...and who doesn't enjoy cookies n' creme? Moreover, it's a magic cake. It starts with crispy wafer cookies, but after it has been refrigerated for at least five hours or overnight, the cookies soften up and create the cake-like texture. Fun!
Chocolate Wafer Icebox Cake
(adapted from The Magnolia Bakery Cookbook)
3 cups heavy cream
3 tablespoons sugar (I used vanilla sugar, and more like 4-5 tablespoons of it)
1 tablespoon vanilla extract (I added one additional teaspoon of vanilla bean paste)
2 (9-ounce) packages chocolate wafer cookies (I used about 1 1/2 packages of Nabisco Famous Wafer cookies...you know, the ones that are like thin, unfilled Oreos)
Unsweetened cocoa or chocolate shavings (I used the latter)
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.