Raspberry Chocolate Wafer Icebox Cake

Name: Raspberry Chocolate Wafer Icebox Cake
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 2 packages Nabisco chocolate wafers; 946 milliliters heavy whipping cream; 237 milliliters raspberries (I thawed frozen raspberries); 4 Tbsps sugar; 1 Tbsp vanilla extract

You can never have too many dessert recipes, so give Raspberry Chocolate Wafer Icebox Cake This recipe is typical of Creole cuisine. Head to the store and pick up nabisco chocolate wafers, sugar, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 8 hours and 15 minutes.

Instructions

In a large bowl, whip the heavy whipping cream with the sugar & vanilla extract on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until soft peaks form. Do not over beat. Fold in raspberries (be sure to leave a few to garnish top of cake)Using a least a 9" flat plate or cardboard cake round, and an offset spatula, begin by putting a very thin layer of whip cream on the plate, spinning and smoothing the cream out to the inner edge of the plate. This will help keep the first layer of wafers in place.Arrange seven wafers, side by side in a circle, keeping 1 cookie in the center. Scoop about 1/2-3/4 cup of whipped cream onto wafers and gently spread the cream in a thin layer until you can barely see the edge of the wafers.Continue to layer the wafers with the cream, making sure to end with the whipped cream layer on the top ( you should end with about 7-10 layers).

Ingredients you will need

Cream