A chocolate wafer icebox cake recipe is a classic and delicious dessert for any occasion. This no-bake cake recipe calls for homemade chocolate pudding, fresh whipped cream, semi-sweet chocolate morsels and crispy layers of chocolate wafers.
I can’t resist this cake!
This chocolate wafer icebox cake recipe is a classic and delicious dessert!
The classic icebox cake is a dessert that was created and popularized in the 1950s by a French Chef who worked at the Le Pavillon restaurant in New York City.
Today, you may know the Icebox Cake that Magnolia Bakery has made popular over the last few years.
This cake has so many flavors, textures, it’s perfect for any occasion.
With this easy to follow recipe you’ll be able to make your own icebox cake in no time. You can add more or less chocolate if you want a stronger flavor or just want the taste of vanilla wafers.
The whole thing takes less than 10 minutes to prepare and is perfect for hot summer days when you want to make something light and refreshing; it’s also a crowd pleaser for family gatherings and parties!
Not only does it taste good but it also looks amazing! The layered effect creates an eye catching look that will make even the pickiest eaters want to dig in.
You know how I feel about easy recipes and this recipe is very straightforward and simple to make, easy enough for a beginner baker to make. You can whip up this cake, serve it, and have your guests licking their lips in no time.
This type of no bake dessert is perfect for any occasion.
How to Make a No Bake Icebox Cake
Be sure to scroll down to get the full printable recipe with instructions and ingredients!
Ingredient checklist:
- Chocolate wafer cookies
- chocolate pudding mix
- Whip Cream or Cool Whip
- milk or heavy whipping cream
First, we want to make our filling. It’s super simple! Just mix together 2 boxes of chocolate pudding mix according to package directions with a hand mixer in a large mixing bowl and then whip in your whipped cream. Look how fluffy!
The easiest way to make sure you can get the icebox cake out of the pan, is to line a loaf pan with plastic wrap. To get the plastic wrap to stay in place, just the pan slightly with non-stick spray up the sides of the pan.
Spread a thin layer of your whipped cream mixture on the bottom of your pan with an offset spatula. The bottom of your pan will eventually become the top layer!
Alternate with layers of cookies, a layer of cream and pudding.
Top your delicious cake with a final layer of the crisp cookies.
For best results, wrap your chocolate icebox cake with plastic wrap and refrigerate for a minimum of 4 hours or overnight. This is where this simple recipe gets the nickname of being known as a “refrigerator cake”.
To remove the cake from the pan, place the pan upside down on a serving platter. The bottom will become the top.
Spread additional whipped topping on the top with a rubber spatula and garnish with mint and fresh berries.
This is a wonderful dessert to make variations to!
There are many variations to this easy-to-follow recipe. Want an even more indulgent treat?
- Top your slice with some scoops ice cream, add berries, chocolate curls, chocolate shavings, chocolate chips or your favorite ice cream toppings to the top before serving.
- To your pudding or whipped topping mixture you can add a teaspoon vanilla extract or peppermint extract, cocoa powder or cookie crumbs.
- Change up the pan and use a springform pan or sheet pan.
- Instead of wafer cookies, use Nabisco Chocolate Wafers, chocolate graham crackers, zebra cake, chocolate cookies
- You can really use all kinds of things that your taste buds desire from the cookie aisle.
How to Store Icebox Cake Recipes
Your cake will taste the best within the first couple days, but will stay fresh for 3-5 days. I recommend not storing your cake at room temperature or the freezer, but in the refrigerator.
So what are you waiting for? Whip up this simple cake today!
Chocolate Icebox Cake Recipe
Ingredients
- 2 packages Chocolate Cookies
- 2 - 5.9oz boxes chocolate pudding mix
- 1 - 12 oz Cool Whip
- 1 cup additional Cool Whip
- 2 1/4 cup Milk
Instructions
- In a large bowl, mix together pudding with milk.
- Mix in cool whip.
- Spray the bottom of a loaf pan with non-stick spray. Wrap the pan with plastic wrap.
- Spread about a half cup of cool whip on the bottom of the pan.
- Layer the bottom with wafer cookies.
- Top with pudding mix.
- Top with additional wafers. Repeat until you reach the top, stopping with a layer of cookies.
- Wrap with plastic wrap and refrigerate for a minimum of 4 hours or overnight.
- Remove the cake from the pan, the bottom will become the top.
- Spread additional cool whip on the top and garnish your chocolate icebox cake with mint and fresh berries.
Notes
This is a wonderful dessert to make variations to!
There are many variations to this easy-to-follow recipe. Want an even more indulgent treat?
- Top your slice with some scoops ice cream, add berries, chocolate curls, chocolate shavings, chocolate chips or your favorite ice cream toppings to the top before serving.
- To your pudding or whipped topping mixture you can add a teaspoon vanilla extract or peppermint extract, cocoa powder or cookie crumbs.
- Change up the pan and use a springform pan or sheet pan.
- Instead of wafer cookies, use Nabisco Chocolate Wafers, chocolate graham crackers, zebra cake, chocolate cookies
- You can really use all kinds of things that your taste buds desire from the cookie aisle.
How to Store Icebox Cake Recipes
Your cake will taste the best within the first couple days, but will stay fresh for 3-5 days. I recommend not storing your cake at room temperature or the freezer, but in the refrigerator.
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Ellie Di
Wednesday 25th of July 2018
It looks delicious. I know how hard it can be with kids in the kitches (expecially when they DON'T listen!)...frozen cakes and chocolate usually are the answers to all the troubles.
Melissa
Saturday 21st of July 2018
Looks so deliciously sweet. Thanks 4 sharing the recipe.
Alicia Hewitt
Thursday 19th of July 2018
Two of my favorite foods in one cake = Yummy!!! This recipe sounds, and looks, divine! Thank you for sharing it!
Lynndee
Wednesday 18th of July 2018
Now that looks divine! I am a chocoholic and I love raspberry too so that is perfect. Thanks for sharing the recipe.