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    Home » Dessert Recipes » No Bake

    Red Velvet Cookie Stacks

    Published: Feb 21, 2013 · Modified: Mar 26, 2022 by Kim Beaulieu · This post may contain affiliate links

    246 shares
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    Jump to Recipe Print Recipe

    These Red Velvet Cookie Stacks are super easy to make. They are perfect for all holidays, or any day you're craving a sweet no bake dessert.

    red velvet cookie stacks desserts on a wood board with spoons nearby

    Welcome to more of Whipping Cream Week. I thought I would share some ways to use the cream you have in your fridge right now.

    You know we all do it. We buy a carton of cream for something then we pop it in the fridge and forget about it. Well, not any more! Pull out those cartons and have at it.

    You can make things like Red Velvet Cookie Stacks with Red Velvet Whipping Cream with that spare cream in your fridge. By the end of the week I hope I have you running out to buy extra whipping cream instead of forgetting about it in the back of your fridge.

    I mean, look at these beautiful Red Velvet Cookie Stacks people. How can you go wrong? Well, except if you press your finger into one the stacks by mistake while trying to take photos. But we'll just keep that between you and me right!

    This recipe is like zebra cake but inverted. If I'm not mistaken, the plain version is on the box of cookies you buy at the store. Mr. Christie, now Nabisco World gets full credit for the idea of turning cookies and whipped cream into a soft moist no bake cake.

    The inspiration for these cakes dates back to my mom making them when we were kids. I've now raised my own kids making variations of the same cake. I love that it's a tradition in our family.

    I've done many variations on it. You can see my Christmas Coconut Cake and my No Bake Cakes in Jars.

    Hope you enjoy the rest of your week. I've got precious few days with B-Dude left so going to try to enjoy every moment.

    red velvet cookie stacks desserts on a wood board with spoons nearby

    More No Bake Dessert Recipes:

    • Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust
    • No Bake Cherry Cheesecake Bars
    • Samoa No Bake Cheesecake Parfaits
    • No Bake Tiny Turtle Cheesecakes
    • White Chocolate Coconut Crean Pie Parfaits
    • No Bake Cake in Jars
    • Smoothie Cheesecake Bars
    • Last Minute OMG We Have Visitors Banana Cream Pie Parfaits

    red velvet cookie stacks desserts on a wood board with spoons nearby

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    red velvet cookie stacks desserts on a wood board with spoons nearby
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    Red Velvet Cookie Stacks

    These Red Velvet Cookie Stacks are super easy to make. They are perfect for all holidays, or any day you're craving a sweet no bake dessert.
    Course Dessert
    Cuisine American
    Keyword no bake dessert, red velvet cookie stacks
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings 2
    Calories 805kcal

    Equipment

    • Glass Mixing Bowl
    • Stand Mixer
    • OR
    • Hand Mixer

    Ingredients

    For the Red Velvet Whipping Cream:

    • 1 ½ cups heavy cream
    • 2 tablespoons cocoa powder
    • 2 to 3 tablespoons confectioners sugar
    • Red gel food colouring to desired colour

    For the Cookie Portion:

    • 12 Mr. Christie's Wafer Cookies
    US Customary - Metric

    Instructions

    For the Red Velvet Whipping Cream:

    • Place your whipping bowl, beaters and measuring cup in the freezer for about 15 to 30 minutes prior to mixing.
    • Remove items from the freezer and set up the mixer.
    • Use the cold measure cup to measure out your cream, pour into mixer. Add your cocoa. Start on low and gradually increase speed to high as it stops splashing. Whip on high until it's light and fluffy. Now add your confectioners sugar and food colouring and whip until it's incorporated.
    • Transfer to a piping bag with a large tip.

    Putting it together:

    • I find it helps to pipe a touch of cream onto each plate before placing the first cookie. This will keep the stacks from tipping over later.
    • So pipe icing onto plate, then add a cookie flat side down.
    • Pipe icing onto top then add another cookie.
    • Do this until 6 cookies are stacked. Top with more red velvet whipping cream.
    • Garnish with plain whipping cream and chocolate pieces, if desired.
    • Repeat for stack #2.
    • Set in fridge for at least 4 hours, but I must admit the longer they set up the softer the cookies become and they turn into cake which is what you want. I tend to make mine the night before so mine set up for at least 12 to 18 hours. I like them really soft.
    • Serve with a big old "I just made the easiest cake in the world" smile!

    Notes

    You can add everything to the whipping cream right at the get go if you like. I just tend to like to whip mine then add more stuff. But it's okay to add it all in first in one step. Just remember to start out really slow on speed or you'll end up with cream and red food colouring all over your kitchen.
    You can switch out lots of different flavours in this dish. I've done it with coconut too and it's amazing.
    You can also do this as a full on cake or in small jars. I'll have links in the post to other posts of mine that are variations of this recipe.

    Nutrition

    Serving: 1g | Calories: 805kcal | Carbohydrates: 42g | Protein: 8g | Fat: 70g | Saturated Fat: 43g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 202mg | Sodium: 258mg | Potassium: 321mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2628IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg

    Thanks for visiting today!

    Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

    After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

    Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

    Toodles! xx

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    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Jennifer @ Peanut Butter and Peppers

      February 21, 2013 at 6:56 am

      Yummy! Your pictures are beautiful and I ma loving the stack!!

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:26 pm

        Thanks Jennifer.

        Reply
    2. Kate @ Kate from Scratch

      February 21, 2013 at 8:40 am

      These look delicious! I love the pink!

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:27 pm

        Thanks Kate.

        Reply
    3. Kayle (The Cooking Actress)

      February 21, 2013 at 10:41 am

      Ahhh Identity Thief looks so funny-I love Melissa from Sookie on Gilmore Girls too 🙂 I also was a huge Survivor fan and watched every episode from the 1st season--but a couple seasons ago (after Boston Rob won) I left the show, it was just getting dull to me. Plus, I got to see Boston Rob win, my life was complete 😛

      Reply
      • Kayle (The Cooking Actress)

        February 21, 2013 at 10:41 am

        Oh and also YUMMY COOKIE STACKS!

        Reply
      • Kim Beaulieu

        July 21, 2013 at 7:27 pm

        Thanks Kayle.

        Reply
    4. john@kitchenriffs

      February 21, 2013 at 11:55 am

      Great way to use cream! Gorgeous looking cookies - both the recipe and the photos. I'm not sure I have any cream on hand at the moment (guess I need to check the back of the refrigerator!) but these are worth rushing out to buy some just so I can make them! Good stuff - thanks.

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:28 pm

        Thanks so much John.

        Reply
    5. Nancy @ gottagetbaked

      February 21, 2013 at 12:05 pm

      Kim, you totally cracked me up with your uber-descriptive, borderline-creepy fantasy involving Melissa McMarthy 😉 I loved her as Sookie too. Gilmore Girls was the best! I think she's going to be beefing up security if she ever reads this post, lol. Your red velvet cookie stacks look amazing! I love how simple yet delicious this is. I always have cartons of dairy products in my fridge that go to waste. Thanks for inspiring me to use it all up!

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:29 pm

        Ha, keeping it real. And thanks.

        Reply
    6. Colleen Bierstine

      February 21, 2013 at 12:58 pm

      You're right, Clint Eastwood is the man! I haven't seen trouble with the curve yet though. These are so pretty. Why did I not think of red velvet whipped cream before??

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:31 pm

        I know right, I still think he's amazing. And thanks. I love playing with the colour and flavour of whipping cream.

        Reply
    7. Dara

      February 21, 2013 at 2:19 pm

      Cookie stacks? Delish. Love your new red velvet obsession.

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:31 pm

        Thanks lady.

        Reply
    8. Kate | Food Babbles

      February 21, 2013 at 2:32 pm

      Oh how cute are these?!? And what a way to use whipped cream. Loving all the red velvet you've got going on around here lately!

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:31 pm

        Thanks so much Kate.

        Reply
    9. Brianne @ Cupcakes & Kale Chips

      February 21, 2013 at 3:33 pm

      The heck with the cookies - can I just have a bowl of red velvet whipped cream and a spoon, thank you very much! 🙂

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:32 pm

        Ha, I hear ya, Pretty much what I did with the leftovers. Big bowl, spoon, happy girl.

        Reply
    10. Joanne @ Fifteen Spatulas

      February 21, 2013 at 6:39 pm

      YAY!!!!!!!!!!! I logged on to check if your new design has been put up, and lo and behold, it is here!!!!! Congrats on making the jump, it's looking lovely.

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:25 pm

        Hey lady, I have no idea how I missed this. Thanks.

        Reply
    11. Dorothy @ Crazy for Crust

      February 21, 2013 at 9:32 pm

      What an amazing recipe!!! This would be great for any occasion, in any color!

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:25 pm

        Thanks Dorothy.

        Reply
    12. Kristen

      February 22, 2013 at 1:44 pm

      I am totally digging whipped cream week. Those stacks want to march right over to my house so I don't have to make dessert tonight! I love how easy they are to make. Now if I could only find those dang chocolate wafers in FL. So far, no luck.

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:24 pm

        I should have brought wafers with me to Florida. We find ours in the either the baking aisle or the cookie aisle. Usually they are in the baking section.

        Reply
      • Lisa

        July 21, 2013 at 8:32 pm

        I'm not familiar with the brand mentioned, but Nabisco "Famous Chocolate Wafers" are what I'm going to use. They are usually with the ice cream, of all places! (If not with the cookies)

        Reply
        • Kim Beaulieu

          July 22, 2013 at 12:50 am

          It might be the same thing. I'm Canadian so sometimes brands change the name or packaging for us. Any cookie can be used in a stack. I like think wafers since they soften quickly. But I've even used thick chocolate chip cookies. I have a stacking obsession. xx

          Reply
    13. suzanne Perazzini

      February 23, 2013 at 7:00 pm

      There is something kookily crazy about your baking and I always love to see what are making next.

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:22 pm

        Ha, thanks Suzanne.

        Reply
    14. Dina

      February 27, 2013 at 8:01 pm

      the cookie stacks look good and they sound easy to make. i'm interested in trying them!

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:22 pm

        Thanks Dina.

        Reply
    15. Lisa

      July 21, 2013 at 1:15 pm

      Yum! I'm going to give them a try. You mention making these in coconut...with chocolate, my favorite combination. What do you use to make the coconut whipped cream?

      Reply
      • Kim Beaulieu

        July 21, 2013 at 7:14 pm

        Hey Lisa. You can do it a few ways. You could add 1/2 to 1 teaspoon of coconut extract to it. You could make it with coconut milk in lieu of heavy cream. Of you could add coconut flakes to the whipping cream. Hope that helps. Let me know how they turn out. Feel free to fire off a photo to me if you have time. I love seeing stuff people make. It may even show up on the blog in a new feature. xx

        Reply

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