Active Time

　　30 minutes

　　Total Time

　　30 minutes, plus at least 6 hours chilling time

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　This ice box cake is fancy enough for company yet so easy to make.

　　

Ingredients

Serves 8–10

　　4 1/2 cups heavy cream, divided

　　4 tablespoons powdered sugar, divided

　　Pinch of kosher salt

　　18 ounces chocolate wafer cookies

　　

Special Equipment

The base of a 9-inch-diameter springform pan or large, flat plate or platter; a large star tip and a pastry bag (optional)

　　

Step 1

Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.

　　

Step 2

Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.

　　

Step 3

Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.

　　

Do Ahead

Step 4

Cake can be made 1 day ahead. Cover and chill.