Grasshopper Icebox Cake Stacks

Name: Grasshopper Icebox Cake Stacks
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT12H35M0.000S
Yield: 6 cakes
Ingredients: 1/4 cup confectioners' sugar; 1 1/4 cups heavy cream; 1/4 teaspoon pure mint extract; 1 to 2 drops green food coloring, optional; 30 chocolate wafer cookies; 4 ounces semisweet chocolate, chopped into small pieces; 1/4 cup vegetable shortening; Fine salt

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Give icebox cake new dimension - the vertical dimension, that is - by stacking store-bought chocolate wafer cookies with mint-flavored cream. Like a summery version of your favorite Girl Scout cookies, these chocolate-mint towers are drizzled with a coating that cools to a fudgy shell. Use a fork to shatter your way through that exterior to the soft layers of cookies and cream.

Level: Easy
Total: 12 hr 35 min

Prep: 10 min
Inactive: 12 hr 20 min
Cook: 5 min

Yield: 6 cakes

Level: Easy
Total: 12 hr 35 min

Prep: 10 min
Inactive: 12 hr 20 min
Cook: 5 min

Yield: 6 cakes

Ingredients

1/4 cup confectioners' sugar

1 1/4 cups heavy cream

1/4 teaspoon pure mint extract

1 to 2 drops green food coloring, optional

30 chocolate wafer cookies

4 ounces semisweet chocolate, chopped into small pieces

1/4 cup vegetable shortening

Fine salt

Directions

Sift the confectioners' sugar through a fine-mesh sieve into a large bowl. Add the heavy cream, mint extract and green food coloring if using. Beat with an electric mixer until stiff peaks form, about 4 minutes.
Lay out 6 cookies on a large flat plate or baking sheet, evenly spaced apart. Put 1 heaping tablespoon of the mint cream onto each cookie. Repeat to make 3 more layers of cookie and mint cream, lightly pressing down between each layer so that the cream just comes to the edge of the cookies. Top each cake with 1 last cookie.
Cover loosely with plastic wrap and refrigerate for 12 hours or overnight.
When ready to serve, carefully transfer the cakes to a rack set over a rimmed baking sheet. Combine the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and allow to cool just slightly. It is ready to use when the chocolate is no longer hot but is still melted.
Pour about 2 tablespoons of the chocolate on top of each icebox cake (use any of the excess chocolate coating that drips onto the baking sheet). Freeze the icebox cakes to set the chocolate, about 10 minutes. Transfer each cake to a plate and serve.