This retro dessert of store-bought “famous” chocolate wafer cookies and whipped cream is lightened up with yogurt which also gives it a pleasant tang. After some time in the refrigerator, these icebox stacks are transformed from crispy cookie stacks to single serving cakes. Garnish with leftover wafer crumbs, grated chocolate, cocoa, raspberries, or cherries.
This retro dessert of store-bought “famous” chocolate wafer cookies and whipped cream is lightened up with yogurt which also gives it a pleasant tang. After some time in the refrigerator, these icebox stacks are transformed from crispy cookie stacks to single serving cakes. Garnish with leftover wafer crumbs, grated chocolate, cocoa, raspberries, or cherries.
Ready In: 03:00-06:00 (includes chilling time)
Level: Easy
Prep: 15 minutes
Cook: 0 minutes
Yields: 6-7 mini cakes
- 1 CStonyfield Heavy Whipping Cream
- 3 Tbspconfectioners’ sugar
- 1 tspvanilla extract
- 1 CStonyfield Organic Greek Plain Nonfat Yogurt
- 19-ounce package of chocolate wafers
- 1garnish of your choosing (e.g. leftover wafer crumbs, grated chocolate, cocoa, raspberries, or cherries)
directions
Step 1
Whip cream until thickened and then add sugar and vanilla. Continue to whip until soft peaks form; add yogurt and beat until stiff peaks form.
Step 2
Assemble a stack by taking a heaping teaspoonful of filling and laying it on a wafer. Top with second wafer and gently press until about ¼ inch thick (the filling should be flush with sides of wafer). Continue until you have 5 wafers stacked. Finish with a dollop of cream/yogurt mixture. Repeat until you should have 6 or 7 stacks. Chill stacks for at least 3 hours or overnight. Garnish with desired toppings before serving.
