Mini Grasshopper Icebox Cakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8 mini cakes
  • 2 cups whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon mint extract
  • 1 teaspoon peppermint extract
  • 6-8 drops green food coloring
  • 1 box Nabisco Chocolate Wafers
  • chocolate syrup and a semisweet chocolate bar for serving
  1. Line a large cookie sheet with aluminum foil.
  2. In a large bowl, combine whipping cream, powdered sugar, extracts, and food coloring. Beat with a mixer on high speed until stiff peaks form. Using a frosting spreader or small, straight spatula, spread whipped cream on both sides of one chocolate wafer, and place it flat-side down on the cookie sheet. Spread whipped cream on the top only of four more chocolate wafers, and stack them on top of the first. Make eight stacks of five cookies each. Use the whipped cream to frost the sides of the cookie stacks. Place the cookie sheet in the refrigerator for 4-6 hours. If you have trouble frosting the cookie stacks, do an initial coating of whipped cream, put the cookie sheet in the fridge for an hour, and then do another layer of whipped cream. I promise the second coat of whipped cream will look better than the first!
  3. Remove icebox cakes from the fridge immediately before serving. To serve, decorate individual plates with chocolate syrup, use a metal spatula to place mini cakes in the center of the plates, and top with semisweet chocolate bar shavings.
Recipe by Lulu the Baker at