Instructions
Step 1: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Step 2: On a serving platter or in an 8×8-inch dish, spread a thin layer of whipped cream to anchor the bottom layer.
Step 3: Add a layer of chocolate wafer cookies over the whipped cream. Spread about one-third of the whipped cream over the cookies, then sprinkle some fresh raspberries on top.
Step 4: Repeat the layering process (cookies, whipped cream, raspberries) two more times, finishing with a final layer of whipped cream.
Step 5: Garnish the top with mini chocolate sandwich cookies, additional fresh raspberries, and chocolate shavings.
Step 6: Cover and refrigerate for at least 4 hours or overnight to allow the layers to meld and soften into a cake-like texture.
Storage Information
Store the icebox cake in the refrigerator, covered, for up to 3 days. For the best texture and flavor, enjoy within the first 48 hours. Do not freeze, as the whipped cream and raspberries may lose their consistency upon thawing.
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