Description
This red velvet icebox cake is a cool, creamy dessert made with soft cake cookies and layers of whipped cream that practically melt in your mouth.
Ingredients
Units
For the Cookies:
- 2 boxes Duncan Hines red velvet boxed cake mix
- 4 eggs (2 eggs per box)
- 2/3 cup oil (1/3 cup per box)
- 4 cups heavy cream
- 2 tbsp. sugar
- 2 tsp. vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Mix all ingredients for the cake cookies together. You should be able to roll the dough like cookie dough.
- Roll out small balls of dough and place on a cookie sheet.
- Using the bottom of a glass, smash the balls down so they are flat (but too flat).
- Place in the oven for about 8 minutes.
- Let them cool for 5 minutes and move to a wire rack to cool completely.
- For the cool whip, add heavy cream, sugar, and vanilla to a large mixing bowl and whip on high-speed.
- Do this for a few minutes or until you get soft peaks. To get soft peaks, lift your whisk out of the mixture. Did a soft, little mountain form? Yes? Then you’re all set! A stiff peak is when your mountains are tall and pointy.
- Add a little of the cool whip to the bottom of the plate you are going to serve your cake on. This is going to act like glue to keep the cookies from sliding.
- Make a tight circle of 5-6 cookies over the cool whip. They should be touching.
- Cover the cookies with a generous layer of cool whip.
- Then, layer 5-6 cookies over the places where the bottom layer of cookies are touching. Press these cookies down gently so they are secured in the cool whip.
- Add a layer of cool whip over these cookies.
- Repeat layering cookies and cool whip until you are out of cookies. We ended up with 36 cookies.
- Cover the cake and let sit in the fridge overnight. Trust us, this will be worth it.
- Don’t take the cake out until you’re ready to serve.
Notes
After unwrapping the cake and before serving, use a knife to bring the cool whip back to life and erase the plastic wrap indentations.