Our friend and food blogger, Molly Yeh, was in town last week, so we put our brain power together to make this simple and totally delicious rainbow ice box cake! Here’s how…

Rainbow Icebox Cake

You’ll need:

– 3 cups heavy whipping cream

– 1/4 cup powdered sugar

– 1 tbs vanilla extract

– 1/2 tsp almond extract

– pinch of salt

– (2) 9-ounce packages chocolate wafer cookies, graham crackers, or sugar cookies

– 1/2 cup of sprinkles

– natural food coloring

Here’s how: 

1. In a large bowl, beat the cream, sugar, extracts, and salt with an electric mixer to stiff peaks. If you are short on time, you can also buy ready-made cool whip. Divide the whipped cream into 3 smaller bowls and add drop of food coloring to your desired color. We kept it light with pastels in pink, yellow, and blue.

2. Arrange 7 or 8 cookies in a circle on a plate, spread with a thin layer of whipped cream and top with sprinkles. Repeat with the remaining cookies, cream, and sprinkles and end with a layer of whipped cream and sprinkles. To get the rainbow look, we layered the colorful cream in order but you can make the order whatever you want!

3. Cover and refrigerate overnight. Slice and serve!

Thanks to Molly for making this with us! Check out Molly’s new book coming in October!

{Photos by Casey Brodley, styling by Molly Yeh and Julia Wester, recipe and concept in collaboration with Molly Yeh. Cake stand by A Heirloom, wallpaper by Chasing Paper, cake toppers by Meri Meri, table runner by Pom Pom at Home}