Chocolate Malted Icebox Cake
2 cups heavy cream
1 cup malted milk powder
1/4 cup powdered sugar
1-1/2 tsp. vanilla extract
9 ounces chocolate wafers
Beat cream with an electric mixer on medium speed in a bowl, until
soft peaks form. Gradually add next 3 ingredients. Continue to beat
about 1 minute longer, until malted milk powder is dissolved and
cream forms stiff peaks when beaters are lifted.
Spread one side of each chocolate wafer with malted cream. Make 2
equal stacks of cookies.
Arrange stacks on sides, parallel to each other, on a serving plate.
Frost with remaining cream.
Refrigerate 4-6 hours, until chocolate wafers have softened. To
serve, cut in diagonal slices.
This recipe serves 12 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 12 only.