Desserts

Petit Beurre Cannoli Icebox Cake

photo by:

kraft

Cookies spread with almond-flavored whipped cream studded with chocolate chips are stacked and frosted with more whipped cream for an easy dessert.

time

prep:

30 min

total:

6 hr 30 min

servings

total:

10 servings, 1 slice each

add your photo

add to shopping list

add to recipe box

send/share

what you need

1-1/2

cups whipping cream

3/4

cup powdered sugar

1/2

tsp. almond extract

1/3

cup mini semi-sweet chocolate chips, divided

pkg. (7 oz.) PEEK FREANS Petit Beurre Biscuits

Make It

BEAT cream, sugar and almond extract with electric mixer on high speed until soft peaks form. Gently stir in 1/4 cup of the chocolate chips.

SPREAD each biscuit with about 1 Tbsp. of the whipped cream mixture. Stack biscuits together and stand on edge on serving platter in 2 rows, side-by-side, to form rectangle. Frost with remaining whipped cream mixture; sprinkle with remaining chocolate chips.

REFRIGERATE at least 6 hours or up to 24 hours. Cut diagonally into 10 slices to serve. Store leftover cake in refrigerator.