Once it gets hot outside, I’ll do anything to satisfy my baking itch without turning on the oven–our tiny NY apartment heats up so fast that it’s just not worth it to bake cookies. I may never have tried this classic if not for my mother-in-law, who loves to order it at Magnolia Bakery. I’m so glad I did: It totally satisfied my baking itch and my sweet tooth.
One more thing: If you’re skeptical that four ingredients can magically turn into something rich and delicious overnight, I hear you. I was skeptical too. But I shouldn’t have been! Let’s just say my skepticism vanished when I ate my first piece for breakfast. And another for lunch. And then maybe at 2 a.m. for a late night snack . . . and then for brunch the next afternoon.
Icebox CakeAdapted from The Magnolia Bakery Cookbook
3 cups heavy cream3 tablespoons sugar1 tablespoon vanilla extract2 (9-ounce) packages chocolate wafer cookies (Nabisco’s chocolate version of Nilla Wafers)Unsweetened cocoa (or chocolate shavings)
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.
