Nabisco’s Famous Chocolate Wafer Icebox Cake aka Zebra Cake
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INGREDIENTS:
I’m not a fan of Cool Whip so I always make the traditional recipe with homemade whipped cream but you can do either!
1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package Nabisco chocolate wafer cookies Pro Tip: These wafers can usually be found in your local grocery store with the ice cream toppings or on the top shelf of the cookie aisle.
¼ cup grated chocolate or dust with cocoa powder (both optional)
DIRECTIONS:
Pro Tip: Chill your bowl in the freezer before making homemade whipped cream.
Beat cream in a large glass or metal mixing bowl with an electric mixer.
Gradually add vanilla and confectioners' sugar and continue to to beat until the cream holds stiff peaks. Lift your beater or whisk straight up:the whipped cream should form a sharp peak that holds its shape.
On a serving dish or platter, place a generous dollop of cream using a piping bag, spoon or any type of spreader. Top with a wafer and repeat. I normally do this 4 more times but there are no rules here as long as your wafer stacks don’t topple over.
Dust with cocoa powder and/or a sprinkling of chocolate curls if desired. This cake is perfectly delicious without garnishing so no worries if you opt out on this step.
Cover loosely and refrigerate at least 4 hours but most recommend overnight. I think anywhere in between is just fine!
NOTE: I prefer stacking the wafers upright and using a piping bag to layer the cream in between because it’s so quick but traditionally, a spoon, knife or any type of spreader is used to layer the cream and stacks of wafers with cream are pieced together to form a log. Do whatever works for you. If you do form a log, the suggestion for serving is to slice it on the diagonal to showcase the layers.
