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Icebox Cake

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We used to beg my mother to make this for our birthdays and she always obliged.  Sure, there were no tooth-ache-inducing pink rosettes or pirouetting ballerina figurines.  But what you missed in decorative perks was more than made up for by the cake.  Well, theoretically, it’s not really a cake.  But when these thin cookies absorb the whipped cream during the dark of night, and they become soft, they magically become one.   

2 boxes Nabisco Famous Chocolate Wafers  (I buy 3 because they tend to break so you need replacements)
3 Cups heavy or whipping cream
3 Tablespoons sugar
1 Tablespoon vanilla

Whip cream, sugar, and vanilla til soft peaks form. 

Line a baking sheet with tin foil or wax paper. 

Place one chocolate wafer on a plate.   Cover it with whipped cream.  Top with another chocolate wafer.  Cover it with whipped cream.  Top with another chocolate wafer.  You get the gist.

When you have stacked about 10 cream-filled wafers, lay them down on the baking sheet on their edges (so they look like a log).  Repeat the process with another 10 wafers.  Lay that log down right next to the first one.  Repeat again. 
When you have run out of cookies, you should have several logs lying next to each other.
Ice the entire top and sides with the remainder of the whipped cream. 

Cover with plastic wrap.  Place in refrigerator overnight.

When ready to serve, slice cake on the diagonal. 

You will faint.

--Recipe courtesy of Katherine Reback

 

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