Icebox Cake w/ Swedish Twist

A traditional summer dessert growing up, Nabisco Chocolate Wafers with whipped cream. Nabisco discontinued the wafers a few years ago, so I experimented with Anna’s Pepparkarka (link), the orange variety. Excellent, and looking forward to trying the ginger and almond flavored versions. Play with the extracts.

1 package Annas Pepparkarka cookies (flavor of your choice)

1 pint heavy whipping cream

¼ - 1/3 cup of powdered sugar

1/2 tsp vanilla extract

1 tsp almond extract

1 - Whip the cream and sugar with extracts until soft peaks form.

2 - Spread a layer of whipped cream about 2 inches wide by 10 or so inches long.

3 - Take 1 cookie, spread a generous amount of whipped cream on one side (1 tbl or so), and lightly press another cookie against it.

4 - Stand the two cookies at one end of the strip of whipped cream.

5 - Spread another cookie with whipped cream, and press against the two standing.

6 - Continue to put one cookie at time, with whipped cream enough to have a gap of about ¼ inch between cookies.

7 - Use the entire box of cookies. You should have whipped cream left over.

8 - Spread remaining whipped cream around the entire exterior of your cookie log.

9 - Refrigerate for 2 hours or overnight.

10 - Cut slices at a 30-40 degree angle to the cookie log, with 3-4 cookies being part of each slice.