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+ servings

Peppermint Icebox Cake

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This is the dessert to bring on the holidays. Peppermint whipped cream layered between chocolate cookies and then lined up and frosted with more whipped cream and frozen until set. It's so incredibly easy and serve with a steamy cup of cocoa... it's perfection.
Course Desserts & Sweet Treats
Cuisine American
Keyword candy pieces, chocolate, dessert, easy, icebox cake, peppermint, whipped cream
Prep Time 15 minutes
Additional Time 5 hours 45 minutes
Total Time 6 hours
Servings 8 servings
Calories 387
Author Laurie McNamara

Ingredients

  • 9 ounces chocolate wafer cookies (about 40 cookies)
  • 1 recipe peppermint whipped cream
  • 3 tablespoons crushed peppermint candy pieces

Instructions

  • Dollop a heaping teaspoon of the whipped cream in the center on the backside of a cookie, repeat with the next cookie and stack until you have the 4 stacks of 10.
  • Lay each stack lengthwise, side-by-side onto a platter and frost with the remaining whipped cream.
  • Slide the cake into the freezer for 2 hours. Drape with plastic wrap and continue to freeze until set.
  • Right before serving, sprinkle with crushed candy pieces, slice and serve.
  • For a softer slice of cake, pull it out and let it sit on the counter for 30-40 minutes before slicing.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 31g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 82mg | Sodium: 246mg | Potassium: 112mg | Fiber: 1g | Sugar: 16g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg