Spiced and Spiked Icebox Cake

1.) Whip the cream using a hand mixer or your Kitchen Aid. (If you need a little arm toning, whip it by hand). While it is whipping add sugar, five spice powder and sherry (if you want it extra boozy add more than the 1 tablespoon). Whip until stiff peaks form. You want it to hold its shape so it does not slide down of the sides of the cake after you frost it.

2.) Smear a platter/plate with a rectangle of the cream that is equal in size to two rows of three cookies (six cookies total). This forms a base for your first layer of cookies to hold them in place as you add more layers.

3.) Place six cookies on top of the layer of cream and top the cookies with another layer of cream – continue this layering process until all of the cookies are used up in even rows (you may have two or three cookies left over- use them for decoration right before serving).

4.) You should have enough whipped cream left to frost the “cake” on the top and on all sides.

5.) Cover with plastic wrap and let sit overnight or until the cookies soften before serving.

6.) Decorate with extra cookies, whipped cream, chocolate shavings, cocoa powder, fruit or some finely ground coffee. Slice and serve!