Chocolate Icebox Cake with Berries
Tools Required:large bowl, electric mixer (or whisk), 8×8-inch baking dish, for optional topping—knife and cutting board, medium bowl, measuring spoon
Servings Prep Time
9 10minutes
Passive Time
24hours
Difficulty Cost
Easy! Moderate
Servings Prep Time
9 10minutes
Passive Time
24hours
Difficulty Cost
Easy! Moderate
Topping: (optional)
Instructions
  1. Whip* cream in a large bowl with an electric mixer, or by hand with a whisk, until soft peaks just begin to form. (Don’t over whip, or the cream will not soften the cookies very well.)
  2. Spread a very thin layer of whipped cream on the bottom of the baking dish, so the cookies will have something to stick to. Arrange cookies side by side, to form a single layer but not overlapping (there will be gaps). Spread about a third of the whipped cream over them. Make sure there are no air pockets.
  3. Make another layer of cookies, pressing down a bit, then another layer of cream, leaving half of the cream for the final topping.
  4. Add the last layer of cookies (which should finish off the package, but if not, pop them in your mouth before anyone looks). Top with the remaining cream, spreading out evenly, leaving a smooth finish. Check again for air pockets.
  5. Cover and refrigerate overnight. (You can serve it after 12 hours, but 24 hours is best.)
  6. If topping with strawberries, cut into quarters first. Place berries in a medium bowl, and sprinkle with 1 to 2 tablespoons sugar. Let stand to soften and bring out juices (macerate).
  7. Right before serving, garnish the whole dessert (or each serving) with berries. Alternatively, leave out the berries and dust with cocoa powder.