Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate wafers. No baking required, and it includes a generous serving of brandy.

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Recipe Summary

prep:
20 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.

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  • Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.

  • Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.

  • Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.

Nutrition Facts

315 calories; protein 3.2g 6% DV; carbohydrates 29.1g 9% DV; fat 16.5g 26% DV; cholesterol 41.5mg 14% DV; sodium 237.5mg 10% DV. Full Nutrition
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