Mocha Chocolate Chunk Icebox Cake
2 cups cold heavy cream
2 cups Cool Whip
2 tbsp butter
½ cup confectioner’s sugar
¼ cup liqueur, Bailey’s Irish Cream (or Kahlua)
2 tbsp cocoa powder
1 tsp instant espresso powder
1 tsp pure vanilla extract
3 pkgs of Pepperidge Farm Double Dark Chocolate Chunk Cookies
Semisweet chocolate, shaved
Whisk on low speed to combine the heavy cream, Cool Whip, butter, sugar, liqueur, cocoa powder, espresso powder, and vanilla. Raise the speed slowly until the mixture forms firm peaks.
In a 9-inch springform pan, assemble the bottom layer of the cake by placing as many whole cookies as possible and filling spaces with broken pieces. Cover with a third of the mocha topping and spread evenly. Repeat twice more, topping with a smooth layer of the cream. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Cover the pan with plastic wrap, and refrigerate overnight.
Use a cake spatula or knife to loosen the cake from the pan and remove sides. Decorate with chocolate sprinkles, chocolate shavings, ganache alone, or in any combination. Serve cold.
Link to Anniversary Dinner Recipe:
Original recipe for Mocha Chocolate Icebox Cake: http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe.html