Pop-Art Raspberry Icebox Cake

Name: Pop-Art Raspberry Icebox Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams bittersweet chocolate, melted and slightly cooled; 27 Nabisco Famous Chocolate Wafer Cookies; 2 Tbsps framboise (raspberry liqueur); 1 envelope unflavored gelatin; 473 milliliters heavy cream, chilled; 340 grams frozen raspberries; 177 milliliters sugar; 1 teaspoon vanilla extract; 3 Tbsps cold water

Pop-Art Raspberry Icebox Cake might be just the dessert you are searching for. This recipe serves 6. One portion of this dish contains roughly 6g of protein, 37g of fat, and a total of 580 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have heavy cream, nabisco famous chocolate wafer cookies, sugar, and a few other ingredients on hand, you can make it.

Instructions

Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan.

Ingredients you will need

Chocolate

Spread

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan.

Ingredients you will need

Chocolate

Equipment you will use

Frying Pan

Place the pan in the freezer.

Equipment you will use

Frying Pan

Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch. Stir in the gelatin mixture.

Ingredients you will need

Raspberries

Gelatin

Sugar

Equipment you will use

Sauce Pan

Let cool to room temperature, stirring occasionally.

Combine the heavy cream, framboise, and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.

Ingredients you will need

Cream

Raspberries

Vanilla

Equipment you will use

Hand Mixer

Bowl

Remove the pan from the freezer.

Equipment you will use

Frying Pan

Pour all but one-fourth of the mousse into the pan. Smooth the top with a rubber spatula. Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan.

Ingredients you will need

Chocolate Wafer Cookies

Wafer Cookies

Equipment you will use

Spatula

Frying Pan

Spread the remaining mousse over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.

Ingredients you will need

Spread

Wafer Cookies

Wrap

Equipment you will use

Plastic Wrap

Spatula

Frying Pan

To unmold, gently tug the plastic wrap that lines the pan to loosen the cake.

Ingredients you will need

Wrap

Equipment you will use