Raspberry Chocolate Icebox Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups heavy whipping cream
02 -
300 ml dulce de leche caramel flavoured sauce
03 -
2 cups frozen raspberries, defrosted and drained
04 -
2 packages Goya Foods Chocolate Maria Cookies
→ Garnish
05 -
Fresh raspberries
06 -
Chocolate shavings
# Instructions:
01 -
Whip whipping cream to stiff peaks. Fold in dulce de leche sauce and drained raspberries.
02 -
Place one layer of chocolate cookies in bottom of 9x13 dish. Top with ⅓ of whipped cream mixture.
03 -
Add another layer of cookies and whipped cream mixture.
04 -
Add final layer of cookies and remaining whipped cream mixture.
05 -
Top with chocolate shavings and fresh raspberries.
06 -
Refrigerate for at least 8 hours or overnight before serving.
# Notes:
01 -
Can be made up to 24 hours ahead
02 -
Use any chocolate wafer cookies if Maria cookies unavailable
03 -
Make sure raspberries are well drained