Cookie Icebox Cake
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Cookie icebox cake
Ingredients:
- 3 cups heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- 4-6 bags Tate’s Chocolate Chip Cookies (eat any broken cookies and use whole ones for the cake)
A few notes on making this:
- You can use any thin, crispy cookie you’d like, but the chocolate chip cookies from Tate’s are especially tasty and perfect because they’re so thin and crispy.
- Top with chocolate shavings for garnish if desired.
Directions:
- In a stand mixer with whisk attachment, beat heavy cream, powdered sugar and vanilla on high until soft peaks form.
- On a flat serving plate or cake platter, spread a thin layer of whipped cream to hold the bottom layer of cookies in place.
- Arrange 6-7 cookies in a circle, keeping 1 cookie in the center.
- Spread about ⅔ cup whipped cream on top of the bottom cookie layer, making a 7-inch circle.
- Repeat with remaining cookies and cream, making 5-7 layers of cookies and ending with a layer of cream.
- Cover with plastic wrap and refrigerate overnight.
