Chocolate Chip Cookie Icebox Cake

This chocolate chip cookie icebox cake has layers of cookies alternating with sweetened whipped cream. Easy, no bake and totally creamy - this is the perfect dessert for anyone who loves chocolate chip cookies with a cold glass of milk.

Prep Time15

Chilling4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookie Icebox Cake, Cookie Icebox Cake

Servings: pieces

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

2 cups whipping cream (480 ml) 33-35% MF, cold
16 ounces full-fat cream cheese (452 grams)
1 cup powdered sugar (110 grams)
2 teaspoons vanilla extract
3/4 cup whipping cream for the topping
36-48 chocolate chip cookies this will depend on the size of your cookies
1/2 cup milk (120 ml) if needed, if your cookies are crunchy

Instructions

Make the Filling

In a large bowl, beat the 2 cups whipping cream until stiff peaks form. Set aside. For easier whipping, place the bowl in the freezer or fridge for 5 minutes before getting started. The cream should be cold before whipping.
In a separate large bowl, beat together the cream cheese, powdered sugar and vanilla extract until smooth and creamy.
Fold the whipped cream into the cream cheese mixture.

Assemble

If your cookies are hard and crunchy, pour about 1/2 cup milk into a shallow dish or bowl. Dip each cookie quickly into the milk and brush off the excess.
Spread a few tablespoons of filling onto the bottom of a 9x13 inch pan.
Place a layer of cookies on the bottom of the pan. You can break up a few cookies to fill any gaps.
Spread 1/2 of the remaining filling on top of the cookies.
Place a layer of cookies on top.
Spread the remaining filling on top of the cookie layer.
Place a third layer of cookies on top.
Cover the pan and place in the fridge for at least 4 hours before serving.
Beat the remaining 3/4 cup whipping cream until stiff peaks form and spread into an even layer. Place back in the fridge until ready to serve (you can add the whipped cream topping at any point before serving).
When ready to serve, slice with a thin, sharp knife. Use a square lifter to remove each slice. Optionally, top with more cookies.

Notes

Chocolate Chip Cookies: You will need about 36-48 cookies, depending on how large your cookies are. I use a full batch of my everyday chocolate chip cookie recipe, and have some leftover for decorating and snacking. For context - that recipe uses an entire cup of butter. If using Chips Ahoy cookies - you'll need 2 packages.
Whipping Cream: I use whipping cream in the carton, 33-35% MF, to make whipped cream in Step 1 of making the filling, and Step 9 of assembling. If you'd like to use whipped topping instead, skip Step 1 of the filling and fold in 3 cups thawed Cool Whip. In Step 9, use about 1 to 1 1/2 cups Cool Whip.
Storage: Store in the fridge.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the pan is sliced into 18 uniform pieces.

Nutrition