When I was a kid there were six possible desserts served at my house: pudding from a box; jell-o with canned fruit cocktail suspended in it (with mini marshmallows if we were very lucky); strawberry shortcake made with odd spongy supermarket cake things; some dessert involving vanilla pudding and Nilla wafers; and this dessert. Oh, and the sixth dessert was nothing, which was what we usually got.
One bite of this one takes me back to kidhood instantly. And it involves nothing more than whipped cream and chocolate. Need you know more?
Oh, and even better, it's totally easy and quick to make. All you need is a box of the proscribed chocolate cookies and some fresh whipped cream (don't try making this with Cool Whip). Oh, and even easier (and quicker) than making tedious stacks of cookies/cream into a 14-inch log (and if you don't have a 14-inch platter) is layering the whole thing into an 8x8 baking dish. We usually have this about once a year, and I think we're about due. I'm hungry.
CHOCOLATE WAFER WHIPPED CREAM ICE BOX CAKE
2 Cups heavy cream
2 Tablespoons sugar
1 Teaspoon vanilla extract
19-ounce package Nabisco Famous Chocolate Wafers
Chocolate curls or chocolate sprinkles
Whip
cream, add sugar and vanilla and continue whipping until stiff peaks
form. Spread one-half tablespoon whipped cream or topping on each
wafer. Begin stacking wafers together on end (on a long serving
platter) and stand on edge on the platter to make a 14-inch log. Frost
with remaining whipped cream. Refrigerate for four to six hours.
Garnish with chocolate curls or chocolate sprinkles and slice at a
45-degree angle so each serving shows the chocolate and white layers.
You may freeze this cake, covered with plastic wrap; thaw in refrigerator for one hour before serving.
Oh, and here's a bit of history on the recipe.
