Woo-hoo! My first post! And its a pink cake! My mother has been making icebox cake forever and I suspect her mother made it before her. It is made by layering Nabisco chocolate wafers with whipped cream…or chantilly (insert lace and a pretty face here) …if we are being fancy. Then, you leave it in the icebox or your refrigerator until the cookies soften and turn into a cake.

 

I love the original (which tastes a lot like a giant Oreo), but thought I would try to give it a little twist by flavoring the whipped cream. I debated the flavor, thinking mint or caramel or even peanut butter would be nice, but finally decided on raspberry because it is pink and delicious and summery.

 

The “Famous” chocolate wafers can be a bit elusive. I have found them at both Publix and Kroger hiding in the ice cream topping aisle. They look like this:

 

 

I made a raspberry puree to flavor the whipped cream. To do this, I strained the seeds from my puree by pushing it through a tiny hand strainer. This is not the technique I would use if I were Martha Stewart. However, I have a limited supply of gadgets in my kitchen and I use what I have. You could just as easily strain it through cheese cloth or with a china cap, but you would be missing out on so much fun…

 

 

After I added the puree to my whipping cream,

 

 

I stacked my cake layer by layer. However, you could also just sandwich the whipped cream and wafers into a roll and cover the whole thing with whipped cream at the end.

 

 

 

 

 

Raspberry Icebox Cake

   Adapted from recipe of Famous Chocolate Wafers box

 

12 ounce bag frozen raspberries

1/4 cup granulated sugar

1/4 cup light brown sugar

1/4 cup orange liqueur (such as Grand Marnier)

1 1/2 cup heavy whipping cream

1 1/2 cup regular whipping cream (You could use all heavy whipping cream, but it makes me feel slightly better about the calorie count of this cake to use half regular. I mean it is practically health food this way.)

2 T powdered sugar

2 boxes Nabisco Famous Chocolate Wafers

fresh raspberries for decorating

 

Put frozen raspberries, sugar, brown sugar and liqueur in pot over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 10 minutes or until slightly reduced. Pour goop into blender and blend on high until goop has formed a smooth puree (will still have lots of seeds.) Strain puree using either tiny strainer method or some other smarter method that you have thought of all on your own.

 

In a large mixing bowl, whip heavy cream and regular whipping cream on medium speed until slightly thick. If you try it on high speed you will end up with cream all over your kitchen…don’t ask me how I know this. Once it has thickened, add puree and mix. Then taste to determine if extra sugar is needed. If so, add powdered sugar to taste. I used 2 Tablespoons. Continue whipping on high until whipped cream holds its shape, about 1-2 minutes.

 

Smear a little whipped cream on your plate in a round shape. Place wafers on top of whipped cream in a circular pattern. Add another layer of whipped cream and spread to cover wafers. Repeat until you run out of whipped cream or wafers. Decorate the top with crushed cookies, raspberries, chocolate chips, chocolate shavings or whatever you like. Refrigerate for at least 4 hours or until cookies have softened.