Trader Joe’s No-Bake Belgian Chocolate Icebox Cake Recipe

Method

• 1)

  Make sure the whipping cream is very cold, if it’s hot in your house, it’s a good idea to put the whisk and mixing bowl in the freezer for 15 minutes. Pour 1 Pint of Heavy Whipping Cream into the mixing bowl along with 2½ Tablespoons Granulated Sugar and mix on high until medium peaks form – don’t over mix or it will become grainy – it should look thick like cool whip.

• 2)

  Line the side of the springform pan with parchment paper, the parchment paper should not stick out of the pan. Line the bottom of the pan with a layer of Butter Waffle Cookies, break up some cookie pieces to fill in the larger gaps.  Put about ¾ Cup of Whipped Cream into the pan and even it out, add another layer of cookies then add about ¾ Cup of Belgian Chocolate Pudding and even it out.  Repeat until you fill the pan to the top

  (Cookie Layer > Belgian Chocolate Pudding > Cookie Layer > Whipped Cream > Cookie Layer > Belgian Chocolate Pudding > Cookie Layer > Whipped Cream > Belgian Chocolate Pudding > Cookie Layer > Whipped Cream > Cookie Layer > Belgian Chocolate Pudding)

• 3)

  Cover the pan well with plastic wrap and refrigerate overnight.  When you’re ready to serve, place 2-3 pieces of English Toffee into a ziplock bag and smash to break them into small pieces.  Sprinkle the toffee on to the top of the cake.  You could also cover the entire exterior with toffee bits if you prefer.  Slice and Enjoy!