Oreo Ice Box Cake

I took a bunch of my old books into Title Wave, our neighborhood used book store, and I'd planned on letting the kids use my credit to get a couple of books each but as luck (or ill luck for them) would have it I went alone to turn in the books and on the way out I stalled at the cook book section.

Now I hadn't planned on getting anything for myself, I'd planned on sacrificing it all for the kids but when I saw all those glossy covers and beautiful meals it was more than I could resist and I ended up blowing it all on a stack of new cook books.

Hehe. I guess they'll benefit indirectly, right? I will only (and I repeat, only) buy cook books that have pictures. Lots of pictures--one for each recipe is required unless the book has some other fabulous feature that makes up for only having one picture for every two or three recipes and one of my selections was Icebox Cakes by Lauren Chattman.

The book gives you fancy looking desserts to make that are great for summer weather (or at least in places that have summer, not necessarily in Alaska which seems to be skipping that particular season this year, grumble grumble) but are fast to put together, require no baking skills and are fun to eat.

The great thing about this particular book too is that one of the sections had cakes that are made with other little novelty cakes like Hostess Ding Dongs or Swiss cake rolls or other things I pretend I'm too righteously nutritious to buy. This recipe uses chocolate wafers though I tweaked things and used Oreos and it was declared a big hit. As if that's going to surprise anyone who reads the ingredients list.

Just give yourself enough time to have the proper freeze times. You need to freeze it for about five or six hours and then a final freeze before serving. Be prepared.

3 cups heavy chilled cream, divided
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract
60 chocolate wafers (I used Oreos instead)
2 tablespoons cocoa powder
sprinkles for the top

Whip 1 1/2 cups of the cream, 1/4 of the powdered sugar and the vanilla together until stiff peaks form. Set aside.

Cover a cookie sheet with parchment paper (or plastic wrap or aluminum foil will work) and spread a tablespoon or so of the whipped cream on the top then stack another cookie on top. Using the whipped cream as filling between the cookies stake them on edge in three rows of 20 cookies on the cookie sheet.

Spread any remaining whipped cream over the entire structure so that it makes a frosted rectangle of delight.

Cover with plastic wrap (loosely) and freeze about five or six hours until firm (or up to a week).

Whip the remaining whipped cream, 1/4 cup powdered sugar and cocoa powder to stiff peaks and spread over the frozen whipped cream layer. Sprinkle with sprinkles and chill until ready to serve or freeze until ready to serve, taking it out to thaw a bit for 15-20 minutes before serving time.

Slice pieces so that the cookies are cut cross-wise and make a pretty pattern on the plate.

Sponsored by Dimples and Dandelions for Serena and Lily baby bedding.