These impressive looking individual Chocolate Raspberry Icebox Cakes are so simple to make and so delicious you’ll find yourself coming up with reasons to make them, like Mother’s Day, birthdays, or just because you need a dessert treat! Please use the servings slider to easily adjust the ingredient amounts.
Whip the cream with the sugar and vanilla in a deep bowl with an electric mixer until it just holds stiff peaks.
Spread about ½ tablespoon whipped cream one of the chocolate wafers.
Top it with a second cookie, and another ½ tablespoon whipped cream.
Top the stack with a third cookie, ½ tablespoon cream, about ½ tablespoon raspberry jam, and another ½ tablespoon whipped cream.
Top the stack with a fourth cookie and a ½ tablespoon cream.
Top the stack with a fifth cookie, and spoon a dollop of whipped cream on top of the stack, place a fresh raspberry on top as a garnish.
Cover and chill at least 4 hours or overnight (cookies will soften).
Notes
Makes one serving (so figure out how many cakes you want and multiply out, or use the servings slider in the recipe card to easily adjust the ingredient amounts) Cakes can chill up to 1 day.