- 1 cup heavy whipping cream
- 11 ounces chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
- 1/2 cup brandy
- Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
- Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.
- Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.
- Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.
08/20/2019
recipepes.com
brandy chocolate ripple cake, recipe
PT15M
PT1H
5
455 calories