Classic Chocolate Wafer Icebox Cake

Classic Chocolate Wafer Icebox Cake takes just two main ingredients--chocolate wafers and cream.  What could be easier for a no-bake dessert?  Takes only a few minutes to make and put together.  

I've been waiting to make this dessert all my life!  It's been a L - O - N - G wait, ha, ha, ha.  Since childhood the picture of this cake has intrigued me and as an adult I've bought the wafers many times to make it but somehow never did until this morning. 

I'm not unfamiliar to icebox cakes.  I make Chocolate Eclair Cake, which is made with graham wafers and the Snack-and-a-Half with oatmeal cookies, and although frozen, would come under this category.  I've also thrown together Mascarpone cheese, whipped cream and cookies for a tasty icebox dessert. But I think the Chocolate Wafer Icebox Cake is by far the easiest of no-bake desserts.  But not only is it easy, it looks fabulous when served.  People unfamiliar with the culinary arts will think you're a baking genius!

I used "Mr. Christie's Chocolate Wafers" but any brand of thin chocolate wafers will work.  I know Nabisco makes "Famous Chocolate Wafers" but I don't know if they are sold in Canada.  I've haven't seen them.  You may not be able to find the wafers easily in the grocery store as they seem very elusive.  Just recently I searched two different stores for the wafers and found them in different places in each store, neither of them in the cookie aisle.  If you can't find them in the most logical place, the cookie aisle, try looking in the baking aisle near the cookie crumbs or graham wafers.  I hear some stores keep them near the ice cream cones. 

Now, that I have finally made this Chocolate Wafer Icebox Cake I can see many possibilities in the future of this dessert.  How about a peppermint variety or strawberries and cream or a peanut butter version.  I think I'm obsessed.  Keep tuned.

Printable recipe at bottom of post.

Classic Chocolate Wafer Icebox Cake

• 1 package chocolate wafers (45 count in my package)
• 2 cups whipping cream, sweetened and whipped or 1 litre whipped topping, divided

Optional Garnish:

• Chocolate curls
• Grated chocolate
• Chopped candy bar
• Candied or maraschino cherries, etc.

How to make it:
Whip cream to medium stiff peaks with 2 or 3 tablespoons sugar and 1 teaspoon vanilla.  Or alternately you may use a litre of whipped topping.  You don't need the cream too sweet because the cookies are quite sweet.

Spread each wafer with about 2 teaspoons of whipped cream or topping, stacking them in groups of 6.  This makes for easier handling.  When all the wafers have been spread with cream, spread a thin layer of cream down the centre of the serving tray.  Using the tray, lay the stacks on their side and join end to end with cream creating a long roll.  Gently press together.  

Frost top, sides and ends with the remaining whipped cream or whipped topping. If desired garnish with chocolate curls, grated chocolate, chopped candy bar, candied or maraschino cherries or whatever you think will complement the cake.

Refrigerate at least 4 hours or until ready to serve.  To serve cut diagonal slices to show the striped interior.

Makes 10-12 servings.

Whip the cream with sugar and vanilla.  Spread about 2 teaspoons of cream on each wafer and stack them in groups of 6. This makes for easy handling when arranging on the serving plate. 

Spread a thin layer of cream down the centre of the serving tray or plate.  This will help anchor the cake. 

Lay the stacked wafers on their side, end to end, on the serving tray.  You will join the stacks with more cream in between. You will notice this picture does not show the tray.  Bad move. LOL.  Follow the directions.

 With the remaining cream frost top, sides and ends of wafer roll.

Push the cream into the cracks and open spaces in the roll.

Frost all over making sure no wafers show through the cream.

Clean up the serving plate with a damp paper towel.  If you have any cream left over you can pipe a decorative border around the edge.  

If you use Maraschino cherries make sure you drain and dry them well before placing on the cake.

Decorate the top of the cake with grated or curled chocolate, maraschino cherries, chopped nuts, toasted coconut, chopped candy bars or whatever your little heart desires.  I used grated chocolate and the cherries.  Refrigerate for at least 4 hours before serving.

To serve cut slices diagonally to reveal the striped cake and cream.

The hard crispy chocolate wafers become soft and cake-like from the moisture from the cream.

Chocolate Wafer Icebox Cake is the 

perfect dessert for a hot summer day.

To print click on arrow upper right side.⇩