Any crunchy cookie should and ought to make its way into an icebox cake. That mantra inspired this chocolate chip cookie icebox cake,which tastes as if the cookies have just been dipped into a kind cold glass of milk. The chocolate chips stay crunchy, so there's still textural contrast. I didn't sweeten the whipped cream, or as I mediate the cookies and chocolate chips add enough flavor - but feel free to splash a bit of vanilla and a few tablespoons of sifted powdered sugar. Be prepared for this cake to recede fast. Really fast. Inspired by outmoded-Fashioned Icebox Cake Chocolate Chip Cookie Icebox CakeIngredients3 cups heavy cream
2 packages crunchy store-bought chocolate chip cookies,like Chips Ahoy
DirectionsIn a large bowl, beat cream on high speed until soft peaks form.
On a flat serving plate, and arrange 7 to 8 cookies side by side in a circle,keeping one cookie in the middle.
Spread 1/2 cup whipped cream on top, making a 7-inch circle. Repeat with remaining cookies and cream, and making 5 to 6 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with a cake caddy or plastic wrap,and refrigerate overnight.
Serve by slicing into the cake with a sharp knife.
Information Category Desserts, Cake Yield 8-12 servings
Source: popsugar.com