Gram’s Candy Cane Icebox Cake from Laura Sankey dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe.
¼ teaspoon vanilla extract
¾ teaspoon peppermint extract
3 to 4 tablespoons sugar, or to taste
2 cups heavy cream, chilled
Red food coloring
9-ounce package Nabisco Famous Chocolate Wafers
Crushed candy canes for garnish
In large bowl, combine the vanilla, peppermint, sugar (if desired) and cream. Using an electric mixer on medium speed, beat until stiff peaks form. In a separate bowl, place approx 1/3 of the whipped cream and add red food coloring to desired color.
Spread about 1/2 tablespoon whipped cream on each wafer, alternating between white and red. Reserve 1/3 of white whipped cream for frosting.
Place the cream-topped wafers next to one another, alternating between red and white, on a serving platter, standing them on their edge like a row of dominoes, to make a 14-inch log.
Use the remaining whipped cream to frost the top and sides of the cookie log.
Refrigerate for at least 4 to 6 hours or up to overnight. To serve, sprinkle crushed peppermint candy canes over top.
Using a knife, cut the cake on the diagonal (at a 45-degree angle) into slices.
(The cake slices easily when a warm knife is used; run a knife under hot water then quickly dry it with a clean towel.) Serve immediately.
|Gram’s Candy Cane Icebox Cake|