Black & White Icebox Cake
Layers of cookies and ricotta cream turned into the coolest cake!
Print Recipe
Ingredients
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- 1½ cups cream divided
- 1½ cups Miceli's Ricotta Cheese divided
- ⅔ cup hot fudge
- 74 thin dark chocolate sandwich cookies divided
Instructions
- Beat together the powdered sugar, vanilla, 1 cup of the cream, and ¾ cup of the ricotta on medium speed for about 5 minutes.
- Beat together the fudge, remaining cream, and remaining ricotta on medium speed for about 2 minutes.
- Add 28 of the cookies and half of the vanilla mixture to an 8-inch springform pan, and then add 15 more cookies and half of the fudge mixture.
- Add 15 more cookies, the remaining vanilla mixture, 15 more cookies, and the remaining fudge mixture, and then refrigerate it for about 5 hours.
- Crush the remaining cookie, and then add it to the cake.
Notes
The slices will be surprisingly sturdy after their allotted time in the fridge! We use hot fudge topping from a jar.