Little Debbie Swiss Rolls Icebox Cake
When I think about my life as a cook it all starts with my childhood. When I was growing up in Cooperstown there weren’t many restaurants so we cooked at home a lot. Both of my parents are excellent cooks with their own specialties and they taught me recipes and techniques they’d learned from their own parents. The food they made was not overly complicated, but it was delicious. And happy. Everything from salad to dessert was easy going and fun. And of those dishes one of my favorites was the chocolate icebox cake.
Of course, the icebox cake was not their original recipe. It was taken directly off the chocolate wafer box and served whenever my grandmother came to visit. Uncomplicated and refreshing, it was exactly the kind of dessert everyone loved on a warm spring day.
This week I decided to make a variation on our old favorite dessert using some Little Debbie® Swiss Rolls. My kids adore chocolate wafer icebox cake like I do, and I knew they’d really like the twist of me adding chocolate cake rolls filled with cream.
Making the cake with my daughter was really fun. She layered the in the cream and lined up the swiss rolls with basic directions from me. She even gave it her own twist by arranging them lengthwise on the bottom layer, and horizontally on the top layer. It was fun!
Slicing into this cake after dinner was equally as fun after dinner. We each had a slice and gobbled it down while enjoying a warm spring evening. It was the best way to carry a tradition forward to the next generation.
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Ingredients
- 2 cups heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 10 Little Debbie® Swiss Rolls
Instructions
- Whip the cream and sugar together until it forms stiff peaks.
- Line a 9x5 loaf pan with plastic wrap, allowing for plenty of overhand. Spread a layer of whipped cream on the bottom and arrange 5 Swiss Rolls on top in a single layer in whatever pattern you would like. Spread half of the remaining whipped cream on top of these Swiss Rolls and repeat the layering process. Top the second layer of Swiss Rolls with the remaining whipped cream.
- Cover the top of the layer cake with the remaining plastic wrap and slide it into the freezer for at least 6 hours, or up to 2 days.
- When ready to serve, pull the whole cake out of the loaf pan with the plastic wrap and slice and serve.
(Disclosure: This is a sponsored post written by me on behalf of Little Debbie®. As always, all opinions are my own.)
