|Boozy Icebox Cake|
Recipe by: Adapted from Smitten Kitchen, originally adapted from The Magnolia Bakery Cookbook
Yield: 6-8 servings
3 cups heavy cream
1/4 cup almond liqueur (like Amaretto) (optional)
3 tablespoons sugar
2 teaspoons vanilla extract
2 packages chocolate sandwich cookies (like Oreos)*
*You might want an extra package on hand in case your trifle dish is larger.
Fit a mixer with a whisk attachment and whisk the heavy cream, almond liqueur (if using), sugar, and vanilla extract together in a large chilled bowl until it forms soft peaks. In a trifle dish, arrange a single layer of oreo cookies (for my dish, I used between 8-11 cookies per layer, since the sides flare outward) in a circle, with a cookie or two in the middle. Carefully spread about a 1/2 cup of whipped cream over this first layer. Repeat layering cookies and whipped cream, ending with a layer of whipped cream on top. Crumble a last cookie over the top. Cover and refrigerate overnight before serving.
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