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.
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.
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.
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
Places to stalk Cravings of a Lunatic
Red Velvet Cookie Stacks
For the Red Velvet Whipping Cream:
For the Cookie Portion:
- 12 Mr. Christie's Wafer Cookies
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!
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.
Thanks for visiting today!
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