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Layered Peppermint Icebox Cake Recipe
Layered Peppermint Icebox Cake Recipe photo by Taste of Home

Layered Peppermint Icebox Cake Recipe

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Our home economists take four ingredients and turn them into an impressive, no-bake cake. Do-ahead desserts don't get any better!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 3 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon peppermint extract
  • 2 packages (9 ounces each) chocolate wafers
  • Edible flowers of your choice, chocolate curls and crushed candy canes, optional

Nutritional Facts

1 slice equals 605 calories, 42 g fat (23 g saturated fat), 124 mg cholesterol, 404 mg sodium, 53 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, beat the cream, sugar and extract on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream.
  2. On a serving plate, arrange seven cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers nine times. Refrigerate overnight.
  3. Garnish with flowers, chocolate curls and crushed candy if desired. Yield: 8 servings.
Originally published as Layered Peppermint Icebox Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p60

Nutritional Facts

1 slice equals 605 calories, 42 g fat (23 g saturated fat), 124 mg cholesterol, 404 mg sodium, 53 g carbohydrate, 2 g fiber, 6 g protein.

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