Chocolate Maria Cookie Icebox Cake
<p>If you want to impress your guests with a wonderful no-bake dessert, this delicious <em>Chocolate Maria Icebox Cake</em> is for you. In this recipe, crunchy GOYA® <a href="https://www.goya.com/en/products/chocolate-maria-cookies/">Chocolate Maria Cookies</a> are stacked with luscious fresh whipped cream, creating layers of subtle sweetness and deep cocoa flavor. Once assembled, simply freeze until the cookies soften and the cake firms. It’s that easy!</p>
Total Time
255m
Prep Time:15m
Yields:6 Servings
Ingredients
3 cups
heavy cream
½ cup
powdered sugar
2 tsp.
pure vanilla extract
1½ pkg.
(7 oz.)
GOYA® Chocolate Maria Cookies, plus more for topping
Directions
Step 1
<p>In medium bowl, using a handheld electric mixer, beat heavy cream, powdered sugar and vanilla until stiff peaks form. Reserve 1 1/2 cups of whipped cream for piping.</p>
Step 2
<p>Spoon about 2 heaping teaspoons of whipped cream onto a cookie. Top with another cookie and another 2 heaping teaspoons of whipped cream. Continue layering cookies and whipped cream, until you have a stack of 12 filled cookies. Spread roughly a 1/4 cup of whipped cream in the center of large serving platter. Lay cookie stack on its side on the serving platter. Repeat twice more, laying each cookie stack next to each other. Using an offset spatula, spread remaining whipped cream over the top and sides of the icebox cake. Transfer reserved whipped cream to piping bag fitted with a star tip. Pipe whipped cream decoratively on top of cake. Garnish with additional cookies (<a title="watch the video - Chocolate Maria Cookie Icebox Cake" href="https://www.youtube.com/shorts/u3aQyrqhJW8" target="_blank" rel="noopener">watch the video</a>).</p>
Step 3
<p>Refrigerate for at least 4 hours, until cookies soften, and cake sets. Serve and enjoy.</p> <p> </p> <p>Create different flavor variations:</p> <p> </p> <p><strong>Dulce de Leche Icebox Cake:</strong></p> <p>Fold 1/4 cup of GOYA® <a href="https://www.goya.com/en/products/dulce-de-leche/">Dulce de Leche</a> into whipped cream in step 1. Drizzle with additional GOYA® <a href="https://www.goya.com/en/products/dulce-de-leche/">Dulce de Leche</a> at the end of step 4, if desired.</p> <p> </p> <p><strong>Coffee Icebox Cake:</strong></p> <p>Whip 3 tbsp. brewed GOYA® <a title="Cafe Goya" href="https://www.goya.com/en/products/cafe-goya/" data-udi="https://goya.com/en/products/cafe-goya">Cafe Espresso</a> into whipped cream in step 1. Garnish with a few chocolate-covered espresso beans, if desired.</p> <p> </p> <p><strong>Coconut Icebox Cake:</strong></p> <p>Fold 1/4 cup of GOYA® <a title="Goya Cream of Coconut" href="https://www.goya.com/en/products/goya-cream-of-coconut/" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a> into whipped cream in step 1. Garnish with 1/4 cup shredded sweetened coconut at the end of step 4, if desired.</p>
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Chocolate Maria Cookie Icebox Cake
Prep Time: 15m
Total time: 255m
Yields: 6 Servings
<p>If you want to impress your guests with a wonderful no-bake dessert, this delicious <em>Chocolate Maria Icebox Cake</em> is for you. In this recipe, crunchy GOYA® <a href="https://www.goya.com/en/products/chocolate-maria-cookies/">Chocolate Maria Cookies</a> are stacked with luscious fresh whipped cream, creating layers of subtle sweetness and deep cocoa flavor. Once assembled, simply freeze until the cookies soften and the cake firms. It’s that easy!</p>
Ingredients
3 cups
heavy cream
½ cup
powdered sugar
2 tsp.
pure vanilla extract
1½ pkg. (7 oz.)
GOYA® Chocolate Maria Cookies, plus more for topping
Directions
Step 1
<p>In medium bowl, using a handheld electric mixer, beat heavy cream, powdered sugar and vanilla until stiff peaks form. Reserve 1 1/2 cups of whipped cream for piping.</p>
Step 2
<p>Spoon about 2 heaping teaspoons of whipped cream onto a cookie. Top with another cookie and another 2 heaping teaspoons of whipped cream. Continue layering cookies and whipped cream, until you have a stack of 12 filled cookies. Spread roughly a 1/4 cup of whipped cream in the center of large serving platter. Lay cookie stack on its side on the serving platter. Repeat twice more, laying each cookie stack next to each other. Using an offset spatula, spread remaining whipped cream over the top and sides of the icebox cake. Transfer reserved whipped cream to piping bag fitted with a star tip. Pipe whipped cream decoratively on top of cake. Garnish with additional cookies (<a title="watch the video - Chocolate Maria Cookie Icebox Cake" href="https://www.youtube.com/shorts/u3aQyrqhJW8" target="_blank" rel="noopener">watch the video</a>).</p>
Step 3
<p>Refrigerate for at least 4 hours, until cookies soften, and cake sets. Serve and enjoy.</p> <p> </p> <p>Create different flavor variations:</p> <p> </p> <p><strong>Dulce de Leche Icebox Cake:</strong></p> <p>Fold 1/4 cup of GOYA® <a href="https://www.goya.com/en/products/dulce-de-leche/">Dulce de Leche</a> into whipped cream in step 1. Drizzle with additional GOYA® <a href="https://www.goya.com/en/products/dulce-de-leche/">Dulce de Leche</a> at the end of step 4, if desired.</p> <p> </p> <p><strong>Coffee Icebox Cake:</strong></p> <p>Whip 3 tbsp. brewed GOYA® <a title="Cafe Goya" href="https://www.goya.com/en/products/cafe-goya/" data-udi="https://goya.com/en/products/cafe-goya">Cafe Espresso</a> into whipped cream in step 1. Garnish with a few chocolate-covered espresso beans, if desired.</p> <p> </p> <p><strong>Coconut Icebox Cake:</strong></p> <p>Fold 1/4 cup of GOYA® <a title="Goya Cream of Coconut" href="https://www.goya.com/en/products/goya-cream-of-coconut/" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a> into whipped cream in step 1. Garnish with 1/4 cup shredded sweetened coconut at the end of step 4, if desired.</p>
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