"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Coffee & Cream Icebox Cake Recipe

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This recipe for Coffee & Cream Icebox Cake, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson
Added: Monday, February 19, 2007


1 3/4 cups heavy cream (whipping cream)
1 Tbs. instant espresso powder
3 Tbs. sugar
44 Nabisco Famous Chocolate Wafers
1/4 cup finely chopped nuts
1/4 cup crushed cookie crumbs

Spray a 6 cup loaf pan with Pam. Line the pan with 2 pieces of overlapping plastic wrap, allowing the ecess to hang over the edges of pan.

In bowl, combine the cream, espresso powder, and sugar. Beat with hand mixer until the cream holds firm peaks.

Spoon abut 2/3 of the whipped cream into the pan. Tap the pan on the counter to even the cream and eliminate air bubbles.

Starting at a short side of the pan arrange 11 cookies in the cream, standing on their edge in a row like dominoes. Do the same with 2nd row of cookies slightly overlapping with first row. Do 2 or 3 more rows.

Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream witha spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan again to rid it of air pockets.

Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, but preferable 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the pan. Set a cutting board on top of the pan and invert the cake on to the board. Lift off pan. Gently peel plastic wrap off. Mix the nuts and cookie crumbs and sprinkle over the top of the cake. Slice with a warm knife.




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