This is THE perfect, easy-to-create dessert to make during the height of the summertime heat. Chocalatey, minty, and deliciously cool to satisfy your sweet summer cravings. Let the layering begin! (image: flickr.com)

Chocolate Mint Icebox Cake
Paula Anderson

2 cups heavy cream, chilled
¼ cup powdered sugar, sifted
½ teaspoon vanilla extract
½ teaspoon peppermint extract
24 Nabisco Famous Chocolate Wafers
Garnish: Grated semi-sweet chocolate

In a large bowl with electric mixer on high whip cream, powdered sugar, vanilla, and peppermint extracts until soft peaks form. Stack 6 wafers on top of each other, spreading about 1 Tablespoon whipped cream filling on top of each wafer (sandwich fashion). Repeat 3 times to form 4 stacks of 6 wafers each.

Place cookie stacks on their edges, (end to end) on a serving platter, about 12 inches long. Cover all surfaces with remaining whipped cream mixture. Cover with plastic wrap and refrigerate for 6 hours.

Unwrap and sprinkle with shaved chocolate before serving.  (Made be made up to 2 days ahead.)

Serves 8-10.

Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.