Cappuccino Icebox Cake

Name: Cappuccino Icebox Cake
Prep time: 15 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 brick (8 oz.) cream cheese, softened; 1 1/2 c. heavy cream, cold; 1/4 c. unsweetened cocoa; 1 tbsp. espresso powder; 1 tsp. vanilla extract; 1/2 c. sugar; 1 pkg. chocolate wafer cookies; 2 oz. melted dark or semisweet chocolate

By The Good Housekeeping Test KitchenPublished: Jun 13, 2016

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Mike Garten

Yields:

8 serving(s)

Active Time:

15 mins

Total Time:

20 mins

This frozen dessert combines your chocolate fix with a coffee kick.

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Ingredients

1 brick (8 oz.) cream cheese, softened
1 1/2 cups heavy cream, cold
1/4 cup unsweetened cocoa
1 Tbsp. espresso powder
1 tsp. vanilla extract
1/2 cup sugar
1 pkg. chocolate wafer cookies
2 oz. melted dark or semisweet chocolate

Directions

1. Step 1With mixer on medium-high speed, beat cream cheese, cream, cocoa, espresso powder, and vanilla extract until soft peaks form. Gradually beat in sugar until stiff peaks form.
2. Step 2Line 8 1/2"-x-4 1/2" loaf pan with plastic wrap. Line bottom and sides of pan with cookies. Add half of cream mixture to pan; spread into even layer. Top with double layer of cookies. Repeat with remaining cream and another double layer of cookies. (You may not need to use all cookies.) Cover pan with plastic. Refrigerate overnight.
3. Step 3Remove plastic from pan. Cover with long serving platter. Invert cake onto platter. Drizzle with melted chocolate. Serve immediately or refrigerate, covered, up to 2 days before serving.

Nutritional Information (per serving): Calories 455; Protein 5g; Carbohydrate 38g; Total Fat 33g; Saturated Fat 19g; Dietary Fiber 3g; Sodium 290mg

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