Cocoa Whip Cream and Oreo Thins Icebox Cake

 

Day 2 experiment - I wanted to use some gadgets that Big Spazz hoards so while looking for the 8" Springform pan, I added to the hoard in his kitchen by buying 3 springform pans from our local overstock strip mall store. All is not lost, though. I did use the very unwieldy and heavy stand mixer with the whisk attachment. Other than that, this has 5 ingredients, not counting the optional chopped peanuts (we have another Martha Stewart gadget for the nuts).  Original by Lena Abraham: Easy Icebox Cake.

The verdict on this no-bake dessert:

Good: easy, not overly sweet, light and fluffy

Bad: I am sure it is saturated with fat and calories

Ingredients:

• 3 c. heavy cream, cold
• 1/2 c. powdered sugar
• 1 T. unsweetened cocoa powder
• 1 tsp. vanilla extract
• 64 Oreo thins cookies (2 bags), use extras for crumbling on top as garnish
• chopped, salted peanuts (optional) for garnishʻ

Directions:

1. Put the stand mixer bowl in the refrigerator to pre-chill the bowl. When the bowl is cold, beat heavy cream, powdered sugar, cocoa powder and vanilla until stiff peaks form. It takes a while so you have enough time to wash your dishes, open the bags of Oreos and find the Springform pan. You probably could put it in a casserole dish if you think of this as lasagna layers that ends with whipped cream.
2. When the whipped cream is done (you know it is done because the texture is whipped and not runny), spread a very thin layer of cream, then top with 16 cookies. You want the cookies even, with not a lot of gaps but also not a lot of overlap. Continue the layering process until you have 4 layers of cookies (16x4=64).
3. Spread a final layer of whipped cream on top. Refrigerate cake until cookies have softened, at least 4 layers of cookies. I like to cover it with plastic wrap and put in the freezer for half an hour if you are transporting it.
4. When ready to serve, sprinkle crushed cookies and peanuts for texture.