Chocolate icebox cake with mixed berries
8 hr 20 min
“Aquafaba” sounds magical — because it is: When whipped, the liquid from canned chickpeas transforms into a fluffy cloud of cream for that hit-the-spot texture with lower Points.
¾ cup(s), (liquid from a can of chickpeas)
Powdered sugar (confectioner's)
Cream of tartar
Lite whipped topping
35 item(s), thin
- Using an electric mixer, in a large bowl, beat the aquafaba, sugar, vanilla, and cream of tartar on high speed until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold in the whipped topping.
- Dab the bottom of 1 cookie with some of the whipped topping mixture. Arrange the cookie, topping-side down, in the center of a springform pan or cake plate. Dab the bottoms of 6 more cookies with the whipped topping and arrange in a circle around the center cookie to create a flower shape.
- Spread 3⁄4 cup of the whipped topping mixture on top of the layer of cookies, leaving a 1⁄2-inch border on the cookie layer. Repeat to make 4 more layers of cookies and whipped topping mixture. Refrigerate the remaining whipped topping.
- Cover the assembled cake loosely with plastic wrap and refrigerate overnight to soften the cookies. Before serving, remove the sides of the springform pan. Top the cake with the reserved whipped topping mixture and garnish with the berries. Cut the cake into 8 slices.
- Per serving (1 slice)