
Yields:
8 - 10
Prep Time:
5 mins
Total Time:
6 hrs 25 mins
Is there any better combo than milk and chocolate chip cookies? I think not. For this particular recipe, you don't even have to bake the cookies yourself (though if you wanted to, more power to you)! All you need to make this show-stopper no-bake dessert are 4 ingredients—cookies, heavy cream, cream cheese and powdered sugar—and a couple hours. You're welcome to change up the cookies you use, but the beautiful thing about using Chips Ahoy, besides their nostalgic taste, is their magical absorption powers. While they're crunchy on their own, the second they hit milk ... BOOM! Chips Ahoy absorb liquid like a sponge while still maintaining their structure, which is ideal for an icebox cake.
To make the most out of these limited ingredients and take this icebox cake to the next level, I infused the heavy cream with crushed cookies and added cream cheese, resulting in an incredibly tangy, sturdy cookie-flavored whipped cream. Feel free to steal this genius innovation and use it wherever whipped cream is needed (ice cream sundaes, on top of a pie... you get the idea). Alternate layers of cookie cream and Chips Ahoy until you reach your desired height (mine was 18 layers total, but you do you). Then, let it sit in the fridge for a few hours so all the flavors and textures can meld, and prepare to have your mind blown.
Made this? Let me know how it went in the comments below.
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Ingredients
- 2
(13-oz.) boxes store-bought chocolate chip cookies
- 3 cups
heavy cream
- 1
(8 oz) block cream cheese, softened
- 2 Tbsp.
powdered sugar
Directions
- Step 1In a large resealable bag, crush 15 chocolate chip cookies with a rolling pin. Transfer most of the crushed cookies to a large liquid measuring cup (save some for decorating at the end!) and add heavy cream. Let sit 10 minutes.
- Step 2Pour heavy cream over strainer into a large bowl; discard crushed cookies.
- Step 3Add cream cheese to another large bowl, then, using a handheld electric mixer, beat cream cheese until fluffy, 1 minute. Add sugar and beat until smooth, then add cookie-infused cream and beat until soft peaks form.
- Step 4Spread a thin layer of whipped cream mixture on a cake plate. Arrange 8 cookies side by side in a circle, placing 3 cookies in the center. Spread a layer of whipped cream on top, and top with another layer of cookies (alternating so the cookies aren’t placed directly on top of the ones in the layer below). Repeat until you have six layers, ending with whipped cream.
- Step 5Top with crushed cookies, then wrap loosely with plastic wrap and transfer to the fridge until very soft, ~6 hours.
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