BEST ICEBOX CAKE RECIPES

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold. 

Steps:

• In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Fold in the lemon zest.
• Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9"x13" dish (to prevent cookies from sliding around), then cover it with a single layer of Nilla wafers. Top cookies with about 1/3 of the cream cheese mixture, using an offset spatula or back of a spoon to spread into an even layer. Drizzle this layer with approximately 1/2 of the lemon curd and lightly swirl in. Cover the curd with another layer of cookies and repeat, finishing with a layer of the cream cheese mixture. Cover the dish with plastic wrap and freeze for 3 hours.
• While the cake is freezing, use a vegetable peeler to slice long strips of peel from a lemon. (Be careful not to go too deep; you want to avoid the bitter white pith.) Slice the strips into very thin strips and soak in simple syrup for 3 hours or up to a week in the refrigerator.
• Remove the cake from the freezer and garnish with the candied lemon peel. Freeze any leftovers for up to 7 days.