Equal Time for Martha - Chocolate Mint Icebox Cake

From: Food Everyday via marthastewart.com

This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.

Prep: 20 minutes
Total: 4 hours 20 minutes

Chocolate Mint Icebox Cake

Ingredients
Serves 8
1 3/4 cups heavy cream, chilled
1/4 cup sugar
3/4 teaspoon mint extract
1 package (9 ounces) chocolate wafers
1 cup miniature chocolate

Directions
Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

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It's a Good Thing, BAM!!!

In this photo provided by 'The Martha Stewart Show', Martha Stewart and celebrity chef Emeril Lagasse work in the kitchen for a full hour to prepare a New Orleans-style Thanksgiving dinner featuring seafood gumbo, roasted turkey breast and oyster dressing, in this Nov. 14, 2007 file photo in New York. The New York-based media and merchandising company founded by domesticity maven Martha Stewart announced Tuesday, Feb. 19, 2008 that it bought the rights to the Emeril Lagasse franchise of cookbooks, television shows and kitchen products for $45 million in cash and $5 million in stock at closing.
(AP Photo/The Martha Stewart Show, Anders Krusberg, file)