Mint Chip Icebox Cake We recommend you use Nabisco Famous Chocolate Wafers for this recipe. Their unique texture and cocoa-rich flavor make for the best cake. If you prefer, you can decorate the cake with chocolate shavings or chocolate wafers crushed into coarse crumbs. You will need a serving platter that is at least 12 inches long to accommodate this tube-shaped cake. Serves 8 to 10 2 cups heavy cream, chilled 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 3/4 teaspoon peppermint extract 24 Nabisco Famous Chocolate Wafers 1 cup mini chocolate chips or mini M&M candies Whip cream, confectioners' sugar, vanilla, and peppermint extract together in large bowl with electric mixer until soft peaks form. Stack 6 wafers on top of each other, spreading about 1 tablespoon whipped cream filling on top of each wafer. Repeat 3 times to form 4 stacks of 6 wafers each. Lay cookie stacks on their sides, end to end, on 12-inch-long serving platter, then cover with remaining whipped cream. Cover with plastic wrap and refrigerate for 6 hours. Before serving, unwrap cake and sprinkle with chocolate chips. To Make Ahead: This cake can be refrigerated for up to 2 days. Decorate with the chocolate chips just before serving.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page