Exploremores Icebox Cake
Ingredients
Yield – 8 – 12 servings
1 8-ounce block of cream cheese – room temperature
1 Tablespoon granulated sugar
3 cups heavy cream
1 Tablespoon vanilla extract
2 cups mini-marshmallows
2 boxes Exploremores (approximately 40 cookies)
Instructions
In a large bowl mix the cream cheese and sugar on medium speed until smooth – about 3 minutes. Scrape down the sides of the bowl and mix again for 30 seconds.
While mixing on medium-low, slowly stream ½ cup of the cream. Stop the mixer and scrape down sides and bottom of box and mix until smooth and slightly aerated.
Turn the mixer up to medium high and stream in the remaining 2 ½ cups of heavy cream, followed by vanilla extract. Mix until fluffy soft peaks form, about 4 minutes. Gently fold in mini-marshmallows.
Spread 1 ¼ cups of cream mixture in a 2-quart baking dish (8x8 square or 9-inch round cake pan). Arrange a single layer of cookies over the cream. Spoon about 2 ½ cups of the cream mixture over the top and smooth out. Top the cream with another layer of cookies and then another layer of the cream mixture. Smooth out. Cover the pan and chill for at least 8 hours or overnight.
In a food processor pulse the 6-8 cookies until you have coarse crumbs. Before serving, sprinkle the coarse crumbs and sliced almonds over the top. Spoon ice box cake into bowls and serve chilled.