Milk 'N' Cookies Icebox Cake

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.