Today I decided to make a chocolate icebox cake. For the full ingredients list go to Beyond Frosting.
Start by lining a spring-form pan with parchment paper. Then line it with chocolate graham crackers. The more whole pieces the better.
Then add softened cream cheese to a stand mixer and add heavy cream, beat with the paddle attachment until it resembles a liquid. Then add more heavy cream and vanilla extract and beat on medium-high speed, once to starts to thicken slowly add powdered sugar.
Fold in Oreos and spread half the mixture on to the graham crackers. I used the food processor to crush the Oreos but you can put them in a bag and crush them with a rolling pin also.
Line the pan with more graham crackers and add the rest of the Oreo mix.
Then add to your stand mixer heavy cream and powdered sugar turn the mixer on medium-high with the paddle attachment.
When it thickens then spread a thin layer across the third layer of crackers. Use the rest to pipe a border on the cake.
PIPING 101: A lot of people think that piping is really hard but trust me this pattern is totally easy…
1st. Squeeze the bag but make sure it doesn’t come out of the top. (I used a binder clip)
2nd. Let the whipped cream form a little peak.
3rd. Press down just a tinny bit to get rid of that pointed end
4th and finally. Admire your beautiful piping.
Add more crushed Oreos and drizzle with fudge in the middle and maybe more pipe work in the center, but make sure to work fast as whipped cream has a tendency to melt.
Freeze for two hours and enjoy this super rich no bake cake.