Nabisco introduced their Famous Chocolate Wafers in 1924 and, not long after, the original “Icebox Cake” recipe appeared on the back of the Famous box. This “cake” became popular during the World War 2 era because of its use of premade ingredients and its simplicity. Grandmommie’s Cherry Chocolate Cream is essentially a version of Icebox Cake in a fancy dish. As a child, it was a much anticipated special treat when visiting my grandparents. I loved the flavor, but also relished its presentation in Grandmommie’s special ruby glass parfaits (pictured above and below). The chocolate wafers can sometimes be difficult to find and we have found that we can get an equally delicious result by using Annie’s Chocolate Bunny Grahams in place of the wafers. If you make this substitution, be sure to use 3 cups instead of 2.
Ingredients for Cherry Chocolate Cream
- 1 C. heavy cream
- 1 t. unsweetened cocoa
- 2 C. coarsely broken Famous Chocolate Wafers
- 3 C. Annie’s Chocolate Bunny Grahams
- Cherry preserves
Add cocoa to cream and beat until whipped cream forms firm peaks that stand straight when beaters are lifted.
Gently stir chocolate cookies into the cream.
Spoon whipped cream cookie mixture then cherry preserves, alternating, into parfaits or small dishes. Make these to your preferred taste – some folks like more preserves, I personally like a little less. Store your Cherry Chocolate Cream in the refrigerator until ready to serve. Depending on how big you want your dessert, this recipe makes 4 – 6 servings.
Cherry Chocolate Cream in one of Grandmommie’s ruby glass parfait dishes.