Need a dessert to dazzle and don’t have time to bake? This Fluffy Chocolate Mint Ice Box Cake is just the answer. Rich, luscious chocolate mint flavors in a cake that takes about 15 minutes to make and refrigerates to set. Gluten-free or with gluten options.
We are scrambling to catch up with holiday preparations in our house. Our internet has been out for the past two days leaving my husband running back and forth from our cable provider switching modems and routers. To say it’s not how he planned to spend the pre-Christmas week would be a wild understatement.
In the meantime, my daughter and I have been glued to the Amazon series The Man in the High Castle. Do you know it? Think history meets mind-bending science fiction. Very intriguing premise. We finally decked our Christmas tree last night which has been standing tall, proud and unfrocked for well over a week. Well, I did put the star on last week LOL.
It’s not too late for some holiday baking…..especially if there is no baking involved! Ever since I made my Snickerdoodle Salted Caramel Ice Box Cake I’ve been hooked on the ice box cake idea. If you haven’t made one, they are a fluffy no bake option that layers graham crackers traditionally with a pudding-whipped topping mixture that is then refrigerated for multiple hours or overnight. This allows the graham crackers to soften and when the cake is cut into it has the most wonderful consistency of a fluffy, rich cake.
Chocolate and mint are two of my favorite holiday dessert flavors. Do you love them too? This cake is a combination of thin, crisp, gluten-free chocolate cookies, chocolate pudding with some peppermint flavoring added, whipped topping, chopped Andes mint bits, topped with white chocolate curls (any chocolate can be used). It’s sort of like eating a luscious cloud. My family is mad for ice box cakes now and I love how effortless they are to make!
This is a very easy dessert to convert to a gluten version. Using chocolate wafers or thin chocolate cookies is the only substitution needed. The cake takes three layers of cookies so whatever cookie you choose you’ll need to do some math or estimating to determine how many you’ll need. Enough to make 3 layers in a 9-inch by 13-inch pan.
I’ll add a note about prepared whipped topping too. I’ve seen riotous outbreaks on the internet over the use of a well-known prepared whipped topping. It seems to be a deeply divided topic. If you are in the ‘no way’ camp on this, there is an alternative called Truwhip which does not use high fructose corn syrup, no hydrogenated oils, 0 grams trans fats per serving, is gluten-free, certified kosher and non-GMO verified. I’ve used it, it tastes great. If that is more your speed you can find it at most larger grocery stores (certainly the natural food stores but I’ve seen it elsewhere too).