Shelly's Recipe

TOASTED ALMOND ICEBOX CAKE

Category: Desserts

2 cups heavy cream, chilled
1/4 cup confectioners sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
27 Nabisco Famous Chocolate Wafers
1 cup sliced almonds, toasted

Whip the cream, confectioners sugar, vanilla, and almond extract together in a large bowl with an electric mixer until soft peaks form. Following the photo stack 6 wafers on top of each other, spreading about 1 tbsp of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)

Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter, and then cover with the remaining whipped cream. Cover with plastic wrap and refrigerate for 6 hours.

While the cake is chilling, crumble remaining 3 chocolate wafers into coarse crumbs, and then toss with sliced almonds. Before serving, unwrap the cake, and sprinkle with the almond mixture. Just before serving, sprinkle the cake with M&M's or chocolate chips.

To Make Ahead: After chilling, this cake can be refrigerated for up to 2 days. Decorate with the almond mixture just before serving.