Nabisco’s Chocolate Wafer Cake is a classic recipe that you may remember your grandmother making when you were a child. The recipe has been on the side of the box for Nabisco Chocolate Wafers for 85 years! And yet, despite its notoriety, I had never tried this cake until some friends brought it to my house 7-8 years ago.
While technically, this cake has more than two ingredients as written below, if you’d like the original two-ingredient version, just grab a tub of Cool Whip and assemble the cake.
I fell for this cake from the very first bite, and between the three of us we almost polished off the whole cake. (I’ll admit I easily ate half the cake myself and might have been a little queasy later. Self-control, I’m forever working on that.)
After a few hours in the refrigerator, the cookies soften wonderfully and absorb the fluffy cream. The resulting cake is soft and wonderfully tender. This cookies and cream flavored cake is like no other cake I’ve ever tasted.
No-Bake Icebox Zebra Cake
- 1 ½ cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
- 1 9 ounce package chocolate wafer cookies
- ¼ cup grated chocolate
- Place the cream in a large mixing bowl and beat with an electric mixer until it is fluffy and soft. Add the sugar and vanilla. Continue beating until the cream holds stiff peaks. (When you lift a beater or whisk straight up, the whipped cream should form a peak that stands up.)
- Spread a scant tablespoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks. Spread an inch wide line of whipped cream down a plate or serving platter.
- Assemble cookie stacks into a log on the plate along the line of whipped cream. Generously frost the cookie log with remaining whipped cream and sprinkle with grated chocolate.
- Cover tightly with saran wrap and refrigerate overnight. To serve, slice diagonally to create striped pieces.