Try this Chocolate Peppermint Icebox Cake recipe, or contribute your own.
Suggest a better descriptionIn a huge bowl, whip together cream cheese, cream, powdered sugar and peppermint ice cream. Whip until stiff peaks form.
In a 9" springform pan, start with a layer of chocolate wafers, overlapping to cover bottom. Spread a layer of whipped cream, repeat cookies, etc until there are 4 layers of each, ending with cream. Cover with plastic wrap and chill overnight (or at least 4 hours).
Right before serving, remove from springform pan and garnish with peppermint candies and leftover crushed wafers..
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 140 | ||
Calories from Fat: 110 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 44.9mg | 14 % | |
Sodium 115.8mg | 4 % | |
Potassium 75.9mg | 2 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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