I've seen many rainbow dessert, from cookies to cupcakes to crepes. But I wanted to make a rainbow dessert that I hadn't seen before, and so, the Rainbow Icebox Cake was born. The cookies are French langes-de-chat cookies, which means "tongue of the cat". They're perfect for icebox cake because they're thin, sweet, and a bit crisp, so they absorb the whipped cream nicely. This rainbow cake is as pretty as it is tasty, and it's the perfect dessert for Pride Month! Happy Pride!

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Ingredients

Cookies

• 1 1/2 sticks softened butter

• 1 cup plus 2 tablespoons granulated sugar

• 3 eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• Food coloring of your choice (I went with red, yellow, green, blue, and purple)

Whipped Cream (Batch One)​

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Whipped Cream (Batch Two)

• 1 cup heavy whipping cream 

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven 425 degrees Fahrenheit or 220 degrees Celsius. Line two baking sheets with baking parchment.

2. In a large bowl or the base of a stand mixer, cream together the butter and the sugar. Once fluffy, add the vanilla and the eggs. Once, again, beat until light and creamy.

3. Add in flour and mix to combine. Divide the batter evenly (you don't need to weigh it, though) between as many bowls as you want colors. Then, just add in as much food coloring as you want until you reach your desired colors. Remember, you can always add color, but never take it away. I learned that the hard way.

4. Scoop your batter, one color at a time into individual plastic zip-lock bags. Cut 1/8 inch off the end, and pipe out your cat-tongue cookies. Keep in mind that there is no leavening agent in these cookies, so they will spread. If they do spread, though, it might make layering them easier, so don't stress it too much.

5. Bake for 8-10 minutes. When the cookies come out, let them cool completely before layering. If you're making these several days in advance, you could even freeze them in a plastic bag, as long as you take them out at least an hour before layering.

6. When the cookies are ready to be layered, make batch one of whipped cream: add the heavy cream, powdered sugar, and vanilla to a large bowl, and use a hand mixer to beat until stiff peaks form. Line a loaf pan with plastic cling wrap. Make sure there is more than enough plastic wrap to line the sides!

7. First, place an even layer of cookies down on the plastic wrap. Since this a rainbow, I started with red. Then, spoon on some whipped cream, and use a a small offset spatula (or just the spoon) to spread it evenly over the cookies. Repeat this process, layering different colored cookies and cream until you have the last layer of cookies. Add on one more layer of whipped cream, and fold the extra plastic wrap over. Make sure it's covering the entire cake. Place in the fridge overnight.

8. Alright, time to serve! Make batch two of whipped cream, whipping until stiff peaks form, and set aside. Uncover the top of the plastic wrap, then place your serving platter over the loaf pan. Flip it all over - be careful! - and remove the rest of the plastic wrap. Use an offset spatula to evenly spread batch two of whipped cream over the cake, covering any cookie spots. Then, garnish with fresh fruit, sprinkles, whatever you like. Slice to reveal the beautiful rainbow that you made, then eat up!