| Boozy Icebox Cake Recipe by: Adapted from Smitten Kitchen, originally adapted from The Magnolia Bakery Cookbook Yield: 6-8 servings Ingredients: 3 cups heavy cream 1/4 cup almond liqueur (like Amaretto) (optional) 3 tablespoons sugar 2 teaspoons vanilla extract 2 packages chocolate sandwich cookies (like Oreos)* *You might want an extra package on hand in case your trifle dish is larger. Directions: Fit a mixer with a whisk attachment and whisk the heavy cream, almond liqueur (if using), sugar, and vanilla extract together in a large chilled bowl until it forms soft peaks. In a trifle dish, arrange a single layer of oreo cookies (for my dish, I used between 8-11 cookies per layer, since the sides flare outward) in a circle, with a cookie or two in the middle. Carefully spread about a 1/2 cup of whipped cream over this first layer. Repeat layering cookies and whipped cream, ending with a layer of whipped cream on top. Crumble a last cookie over the top. Cover and refrigerate overnight before serving. |
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