Icebox Cake Recipe

Layers of chocolate graham crackers and sweetened whipped cream create this delicious icebox cake.

Prep Time 15

Chill Time 4

Yields servings

Make whipped cream. In the bowl of a stand mixer with the whisk attachment, beat the heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Spread a thin layer of whipped cream onto the bottom of a 9×13-inch pan.
Place a layer of chocolate graham crackers in the bottom of the dish, breaking them as needed to fit the pan.
Dollop 1/4 of the whipped cream on top of the crackers. Spread evenly.
Repeat layers of graham crackers and cream, creating four layers of crackers, and ending with the final layer of whipped cream on top.
Cover the pan loosely and refrigerate the icebox cake for 4 hours to overnight. To serve, cut slices with a knife and top each piece with chocolate shavings, or other garnish as desired.

TIP: Use cold equipment for the whipped cream. Chill the bowl and whisk for 15-20 minutes in the fridge before you whip the cream. This will help the cream achieve stiff peaks more efficiently.
Cool Whip instead of Whipped Cream – You can use Cool Whip to make this recipe even easier, but you can’t beat the taste of freshly whipped cream sweetened with sugar. You will need about two 8-oz tubs or one 16-oz tub of thawed Cool Whip for this recipe.
Smaller Cake – You can cut this recipe in half and make it in an 8×8-inch dish.
Store this chocolate icebox cake covered in the fridge up to 4 days.