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

Layered Peppermint Icebox Cake Recipe

Publisher Photo
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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