Icebox Cake


Or Zebra Cake as my son and I call it. I got a recipe card for this in our last Hello Fresh delivery and of course I had to try it. Only 2 ingredients?! Come on! So easy, and a no bake dessert at that. Awesome!

Oh and Hello Fresh is a food delivery service just like Blue Apron (which we also use). They send you pre-portioned ingredients for 3 meals for you + 1 or 3 depending on family size. It’s great! Definitely check them out 🙂

Back to this cake… it really is so delicious and so easy to make but also very filling! I made my own whipped cream which is way better than Cool Whip in my opinion. And that’s also so easy. I will share the recipe in this blog post. So, before going in there are 2 things you need to know: first is that it needs to be refrigerated for at least 8 hours or overnight before serving. A great dessert to make the day before. Second is that you need a springform pan. So before attempting this recipe, make sure you have time and the correct pan.

Let’s get to it…

What you will need:

8 or 9 inch springform pan

3 cups cold heavy cream
6 tablespoons powdered sugar
2 teaspoons vanilla extract
(2) 9 oz packages of chocolate wafter cookies

I used these


To make your own whipped cream, in a cold metal (or glass) bowl, whisk all first 3 ingredients until stiff peaks form. It took me literally 5 or 6 minutes, my arm was hurting! It takes a while but it’s so worth it.

Once your whipped cream is made, evenly spread 1/2 cup on the bottom of the pan. Next, evenly place the wafer cookies on top of the whipped cream layer. Continue making layers like this making sure you end with whipped cream. I did 4 layers of cookies but could have probably done another one. Cover with plastic wrap and refrigerate for at least 8 hours. Tip: Feel free to break cookies the fill in any gaps.


When ready to serve, carefully remove sides of pan. Use a warm knife to cut and rinse off after every slice for smooth edges. Enjoy!

Store covered, in the fridge.

French Silk Pie

My favorite pie. I could eat this pie every day, twice a day, until the end of time and I would still love it. The chocolate middle is so soft and smooth and rich. The whipped cream topping is also so delicious, and I make my own! The recipe is in this post and I highly recommend making your own if you make this pie. It’s super easy so do not be discouraged. Every week I like to try new recipes and I just had a craving for pie. Plus, it’s perfect for Valentine’s Day! So come on! Let’s go make a pie…

Note: There are raw eggs in this recipe!

What you will need:

1 baked 9 inch pie crust (I just used the refrigerated Pillsbury pie crust)
4 oz. unsweetened chocolate
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs

For the whipped cream:

2 cups heavy whipping cream
1/3 cup powdered sugar
Chocolate curls for garnish (optional)

In a microwave safe bowl, melt the chocolate in 30 second increments, stirring well until smooth. Set aside.

In a large bowl (or bowl of your electric mixer), beat the butter and sugar until fluffy. Add melted chocolate and vanilla and beat until incorporated. Continue beating the mixture, adding the eggs one at a time and beating for 3-5 minutes after each addition. I know! Lots of beating. You want the mixture to be very airy and creamy and look like this:

Pour into baked pie crust. Make the sure the pie crust has cooled to room temperature! Cover pie and place in refrigerator for at least 2 hours.

Before serving, make the whipped cream. It works best when all utensils are cold. I place my bowl and whisk in freezer for a few minutes. Also make sure the whipping cream is cold.

In a large bowl, whisk whipping cream and sugar until stiff peaks form. I use an electric hand mixer but you could so just whisk it by hand.

Pipe or spread the whipped cream over the refrigerated pie. Decorate with shaved chocolate if desired. I piped my whipped cream with a Wilton 1M tip.

Slice, serve and enjoy!

Store in refrigerator for up to 5 days.