Chocolate Mint Icebox Cake

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“What is right to be done cannot be done too soon.” — Jane Austen

What a fun little recipe this is.  You can buy Nabisco Chocolate wafers from Walmart but they cost almost 5 dollars for a 9 oz. box.  You just easily make ‘cake mix cookies.’  I have seen this recipe all over the internet and some people use Mr. Christie’s chocolate wafers instead, but I haven’t discovered where to buy those yet.

1 3/4 c. heavy cream

3/4 tsp mint extract
1/4 c. sugar
1 (9 oz.) pkg. chocolate wafers
1/3 c. mini chocolate chips (Martha Stewart’s recipe calls for 1 cup)

The wafers soak up that cream and this easy-to-make cake becomes soft and delicious.

Beat the heavy cream, extract & sugar until stiff peaks form.
Spread about 1 teaspoon of cream on each wafer and form stacks on a plate.
Line a serving platter with two side-by-side sheets of wax paper. Lay the stacks horizontally along the seam, pressing gently to form a log.
With an spatula, cover the log with the remaining cream. Refrigerate at least 4 hours and up to 2 days.
Sprinkle with mini chocolate chips and fresh mint sprig OR fresh raspberries and chocolate shavings.

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