Chocolate-Mint Icebox Cake

Serves 8; Prep time: 20 minutes; Total time: 4 hours 20 minutes
This old-fashioned no-bake cake has just three components:
store-bought cookies, homemade mint whipped cream, and chocolate
chips.

1 package (9 ounces) chocolate wafers
1 3/4 cups heavy cream (chilled)
1/4 cup sugar
3/4 teaspoon mint extract
1 cup miniature chocolate chips

Make the mint cream: With an electric mixer, beat heavy cream,
sugar, and mint extract until stiff peaks form.
Line a serving platter with two sheets of wax paper side by
side. Assemble the cake: Spread each wafer with about 1/2 tablespoon
mint cream, forming stacks. Lay stacks horizontally along seam of
paper, pressing gently to form a log. With small spatula or knife,
cover log with remaining mint cream. Refrigerate at least 4 hours or
up to 2 days.
To serve, gently remove wax paper from underneath cake (holding
cake in place with a metal spatula, if necessary), and sprinkle with
chocolate chips. Slice cake diagonally with a serrated knife.

Source:
http://www.marthastewart.com/page.jh...leType=recipes



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