Chocolate Maria Cookie Icebox Cake Recipe
Introduction
The Chocolate Maria Cookie Icebox Cake is a delightful no-bake dessert that combines layers of crispy cookies with luscious whipped cream. It’s a simple yet impressive treat perfect for any occasion.
Ingredients
- 1 1/2 packet Chocolate Maria Cookies
- 3 cups Heavy Cream
- 1/2 cup Powdered Confectioners Sugar
- 2 teaspoons Pure Vanilla Extract
Instructions
- Step 1: In a medium bowl, use a handheld electric mixer to beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Reserve 1 1/2 cups of the whipped cream for piping later.
- Step 2: Spoon about 2 heaping teaspoons of whipped cream onto a Chocolate Maria cookie. Top it with another cookie, then add another 2 heaping teaspoons of whipped cream. Continue layering cookies and whipped cream to create stacks of 12 cookies each.
- Step 3: Spread roughly 1/4 cup of whipped cream in the center of a large serving platter. Lay one cookie stack on its side on the platter. Repeat to make two more stacks side by side.
- Step 4: Using an offset spatula, spread the remaining whipped cream evenly over the top and sides of the cookie stacks, forming the icebox cake. Transfer the reserved whipped cream to a piping bag fitted with a star tip and pipe decorative swirls on top. Garnish with extra cookies if desired.
- Step 5: Refrigerate the cake for at least 4 hours to let the cookies soften and the cake set. Slice and serve chilled.
Tips & Variations
- For added flavor, sprinkle a bit of cocoa powder between layers or fold in some finely chopped nuts into the whipped cream.
- Use flavored extracts like almond or coffee instead of vanilla for a different twist.
- Make smaller individual stacks for single-serving desserts.
Storage
Store the icebox cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream’s texture. If needed, slice pieces and let them sit at room temperature for a few minutes before serving for a softer bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular Maria cookies instead of Chocolate Maria cookies?
Yes, you can substitute regular Maria cookies. The flavor will be lighter, but the texture and layering concept remain the same.
How do I prevent the whipped cream from separating?
Use cold heavy cream and beat it just until stiff peaks form. Avoid overmixing, and incorporate powdered sugar and vanilla gradually to stabilize the whipped cream.
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Chocolate Maria Cookie Icebox Cake Recipe
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Chocolate Maria Cookie Icebox Cake is a no-bake dessert featuring layers of crunchy chocolate Maria cookies and light, fluffy whipped cream. The cookies soften in the fridge to create a cake-like texture, making it a quick and elegant treat perfect for any occasion.
Ingredients
Cookies
- 1 1/2 packets Chocolate Maria Cookies (about 45–50 cookies)
Whipped Cream
- 3 cups Heavy Cream
- 1/2 cup Powdered Confectioners Sugar
- 2 teaspoons Pure Vanilla Extract
Instructions
- Make the Whipped Cream: In a medium bowl, use a handheld electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Reserve 1 1/2 cups of the whipped cream for decorating later.
- Assemble the Cookie Stacks: Place about 2 heaping teaspoons of whipped cream onto one Chocolate Maria cookie. Top it with another cookie, then add another 2 heaping teaspoons of whipped cream. Continue alternating cookies and whipped cream until you have a stack of 12 cookies filled with whipped cream.
- Arrange the Stacks: Spread about 1/4 cup of whipped cream in the center of a large serving platter. Lay the cookie stack on its side on the whipped cream to help it stay in place. Repeat this process with two more cookie stacks, placing them next to each other to form a cake.
- Frost the Cake: Using an offset spatula, spread the remaining whipped cream evenly over the top and sides of the assembled cookie stacks to cover completely.
- Decorate: Transfer the reserved whipped cream to a piping bag fitted with a star tip and pipe decorative dollops on top of the cake. Garnish with additional Chocolate Maria cookies if desired.
- Chill: Refrigerate the cake for at least 4 hours to allow the cookies to soften and the cake to set properly before serving.
- Serve: Slice gently and serve chilled. Enjoy the creamy, chocolatey layers!
Notes
- The cake must be chilled for at least 4 hours, but overnight chilling will improve texture and flavor.
- Use cold heavy cream for easier whipping and better volume.
- For added flavor, sprinkle some cocoa powder or grated chocolate on top before serving.
- Chocolate Maria cookies are a type of crisp chocolate cookie, but any similar chocolate cookie can be substituted.
- Use a sharp knife when slicing to maintain clean layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Keywords: Chocolate Maria Cookie, Icebox Cake, No-Bake Dessert, Whipped Cream Cake, Easy Dessert, Layered Cake, Chocolate Cookie Cake
