Brandy Chocolate Ripple Cake

Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate wafers. No baking required, and it includes a generous serving of brandy.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 315 Calories

Ingredients

• 1 cup heavy whipping cream
• ½ cup brandy
• 11 ounces chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)

Recipe Instructions

Step 1

Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.

Step 2

Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.

Step 3

Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.

Step 4

Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.