4th of July Icebox Cake

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purposed flour
  • 3/4 tsp Baking soda
  • 1 1/4 cup Brown sugar, packed
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 2 tbsp Sugar
  • 4 tsp Vanilla
  • 1 Whipped cream

• Bread & Baked Goods

  • 1 Crust

• Snacks

  • 1 Cookies

• Dairy

  • 14 tbsp Butter
  • 2 cups Whipping cream

• Desserts

  • 1 cup M&ms, red and blue

Found on chefintheburbs.com

Description

Ingredients

• Cookies
• 12 tablespoons (1 ½ sticks) butter, softened
• 1 ¼ c packed brown sugar
• 2 teaspoons vanilla
• 1 large egg
• 1 ¾ cups all purposed flour
• ½ teaspoon salt
• ¾ teaspoon baking soda
• 1 cup red and blue M&Ms
• Whipped Cream
• 2 cups whipping cream, chilled
• 2 teaspoons vanilla
• 2 tablespoons sugar
• Pinch salt
• Crust
• 2 tablespoons butter, melted

Directions

• Put bowl and beater in fridge that you’re using for whipped cream.
• Preheat oven to 375°. Beat butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in flour salt and soda just until mixed completely. Divide dough in half. Stir in M&Ms into one half. You will have half a batch of plain, and half with M&Ms.
• Drop by rounded tablespoons (I used a medium scoop) onto cookie sheet.
• Bake about 11 minutes or until golden brown at edges (you want them to be crispy).
• Transfer cookies to cooling rack.
• Put plain cookies in a ziplock bag and crush until you have crumbs. Mix in melted butter.
• When M&Ms cookies are completely cool, put all whipped cream ingredients into bowl of mixer. Using whisk attachment, whip on medium until small bubbles form around edges of cream. Increase to high and whip until you see lines staying in the cream from the whisk about 1 minute. Stop and check cream. You want it to hold a peak when you lift the whisk, but if you go too far, you’ll see tiny lumps as it’s turning into butter.
• If you are using a loaf pan, line with plastic wrap, aluminum foil, wax paper, parchment, ANYTHING if you want to unmold it and serve slices. I tried everything to get it out of the pan, hot water, knife etc. and it was impossible without lining it. Spread some whipped cream completely covering bottom and then a single layer of cookies. Repeat with whipped cream and cookies being sure to finish with whipped cream slightly below the top of the pan. Cover top with cookie crumbs and refrigerate overnight or freeze until solid. Unmold onto plate and sprinkle top with remaining M&Ms.
• If you are using a pie pan, press buttered cookie crumbs into pan forming a crust on bottom and up sides. Spread a layer of shipped cream completely covering bottom and sides, then a single layer of cookies. Repeat layers finishing with whipped cream. Refrigerate overnight or freeze until solid. Sprinkle with M&Ms.