Chocolate Raspberry Ice Box Cake

September has taken this household by storm. Between sports practices, PTA meetings and events, Bible study and school (I was subbing on the first day of school, go figure), it's been a crazy month. This is my way of apologizing for not posting this sooner.

Remember how I was going to experiment with ice box cakes this summer? And remember how I've only posted one so far? Yeah, that's exactly how it goes with my summer plans. I was also going to knock out a couple more chapters in my novel, and that didn't happen, either. And have the kids to a little bit of school work (at least some reading) every day, too. Never happened.

Anyway, I did manage to make another ice box cake. This flavor combination was at my older son's request. He really likes the chocolate-berry flavor combination. The marshmallow topping in the whipped cream may sound a little random, and that's because it is. I'm STILL trying to use that stuff up (FYI, it can be used for fluffernutter sandwiches in a pinch)! Anyway, if you don't happen to have it on hand, you could probably skip it and just add a little powdered sugar and a teaspoon of vanilla to flavor the whipped cream before folding in the raspberries.

But this is what we ended up with, and it tasted really yummy!

Here are the ingredients (most of them, anyway - I just realized that I didn't get the fresh raspberries in there):

I used seedless raspberry jam, because I thought there would be plenty of seeds with the fresh raspberries. The cookie thins were really good, but if you can't find them, you could probably use the Nabisco Chocolate wafers. Also, if you smash a few of the raspberries before folding them into the whipped cream, it makes the cream a little easier to smooth out.

We really enjoyed this cake! We served it with a few extra fresh raspberries scattered over the top and a drizzle of chocolate sauce, just for effect. :-) Let me know what you think!



Chocolate Raspberry Ice Box Cake

2 cups whipping cream
6 Tbsp Marshmallow topping
1/8 cup of seedless raspberry jam
1 pint fresh raspberries, rinsed
2 - 4 oz packages of Mrs. Thinster's Cookie Thins (Brownie Batter)

Make sure the whipping cream is really cold. You can also put your bowl and whisk (or whisk or beaters of your mixer) into the fridge to chill for 30 minutes. Pour cream into bowl and whip with mixer until it holds its shape (about 1-2 minutes). Add marshmallow topping and raspberry jam to whipped cream. Whip again until topping and jam are incorporated, about 30 seconds.

Add 1 cup raspberries to whipped cream, fold the berries to incorporate.

Spread 1/4 cup of cream onto serving platter. Place a single layer of cookies on top of the cream.

Spread about a cup of whipped cream on top of cookies, but leaving a border so you can still see edges of cookies. Top with more cookies. You can put broken cookies in the middle, since you won't see those anyway.

Continue with the layering, ending with whipped cream. Refrigerate for at least 4 hours (and up to 24). Use extra raspberries for garnish and top it off with an extra cookie.
 

This serves about 6, but you could easily double the ingredients, using more cookies for each layer.