½ cupLand O Lakes® Cocoa Classics® Cocoa Mix of choice (approximately two 1.25 oz. individual packets)
8oz.whipped cream
The Chocolate Ganache
112 oz. package milk chocolate chips
¾cupheavy whipping cream
The Chocolate Whipped Cream And Toppings
8oz.whipped cream
2tablespoonsLand O Lakes® Cocoa Classics® Cocoa Mix
Chocolate Sauce and Mini Chocolate Chips to Garnish(optional)
Instructions
To Make The Crust
Use a rolling pin or food processor to crush cookies until they resemble fine crumbs.
Pour cookie crumbs into a large glass mixing bowl. Mix crumbs with the melted butter and stir well to combine.
Press half of the cookie crumb mixture into a greased 9 x 13 cake pan. (The other half will be reserved for an additional layer).
Place cake pan in freezer until crust is firm.
To Make The Chocolate Mousse
In a clean mixing bowl, combine softened cream cheese, milk, and Land O Lakes® Cocoa Classics® Cocoa Mix. Use a mixer to beat together until well blended. Then fold in whipped cream.
Place in fridge to keep chilled.
To Make The Chocolate Ganache
Pour chocolate chips into a mixing bowl and set aside. Then microwave heavy whipping cream until it starts to boil (about 1 minute).
Remove whipping cream from microwave and pour over chocolate chips. Cover with clear plastic wrap and let it set for 5-7 minutes. Remove the plastic wrap and whisk together until creamy and smooth.
Return the bowl to the microwave to keep the ganache warm while you prepare to layer the ice box cake.
How To Layer The IceBox Cake
Remove your cake pan with the cookie crust from the freezer. Top the crust with half of the chocolate mousse mixture and spread it across the bottom of the pan evenly.
Next, pour half of the chocolate ganache on top and carefully spread so the mousse layer is covered.
Return your icebox cake to the freezer for at least 1 hour or until the first layers are firm.
Once firm, remove the icebox cake and layer on the remaining cookie crust.
Repeat the other layers adding the rest of the mousse and topping with the last of the chocolate ganache.
The spread with the chocolate whipped cream.
Place the entire cake in the freezer for at least 1 hour to allow to chill and set.
Once firm, remove your icebox cake from the freezer. Drizzle with chocolate sauce and sprinkle with mini chocolate chips.
Slice and serve immediately.
Notes
Cover any leftover chocolate icebox cake with aluminum foil and place your cake pan in the freezer. The cake will keep for up to 3-4 days.