Easiest Chocolate Marshmallow Icebox Cake

Not a huge surprise, I’m sure, that when all else fails (and even when it doesn’t) I make icebox cakes. Yes, after Icebox Cakes hit shelves, oh, so many years ago in the spring of 2015, I did indeed take a much needed hiatus from preparing them. But now that it is the fall of 2017, I am pleased to announce, I am back at it. But I won’t lie, my approach is decidedly different.When I developed the recipes for the book, all the powers that be (ie: me, my co-author, our editor) agreed that the “hook” that was going to make Icebox Cakes different (and better) than all icebox cake books that had come before, or might come after, was that every component of every cake was going to be made from scratch.We’re talking homemade wafer cookies (in a variety of flavors, I might add), ladyfingers, pudding, and whipped cream; as well as add-ins like caramel and lemon curd and ganache. Did this mean that the cakes were unbelievably delicious – like the best you’ve ever had? By all means. But were they a tad labor intensive? Umh, yes.

And that is where this chocolate marshmallow icebox cake comes into play. This is an easy peasy cake made with all (incredibly delicious) store-bought ingredients (save for the heavy cream which you DO whip). A marshmallow whipped cream is made with fluff and layered with Nabisco chocolate wafer cookies and – voila – you’re done. Here’s the thing, though, the cake is so damn easy to make and yet so mind-blowingly yummy, that I can only imagine the praise that is going to be heaped upon you by your guests; that is, if you are willing to share . . .

Easiest Chocolate Marshmallow Icebox Cake
  1. 2 cups heavy cream
  2. 3 1/4 cup (one 455 gram tub) Marshmallow Fluff
  3. one box chocolate wafer cookies (preferably Nabisco)
  1. Place the heavy cream in a stand mixer fitted with the whisk attachment and whisk on medium to medium-high until medium to stiff peeks form. Add the Fluff and whisk on low until incorporated. Set aside.
  2. Spread a thin layer of cream in the bottom of an 8x8-inch square baking pan (I like Pyrex, as then all the lovely layers are exposed for all to see). Add a layer of wafer cookies, breaking the cookies if necessary so that you have a solid layer of wafers. Continue layering whipped cream and cookies until you reach the top of the pan, ending with a layer of whipped cream. Crush any leftover wafers and sprinkle over the top to decorate.
  3. Cover with plastic wrap and let set-up in the refrigerator for at least 6 to 8 hours. Serve in small ramekins (makes it last longer . . .) with a cookie decoratively sticking out of each one.
Jessie Sheehan Bakes https://www.jessiesheehanbakes.com/