Okay, so I don’t know how it took me so long, but I just discovered icebox cakes! Let me just say that they are the easiest, most delicious, quickest desserts to serve a crowd! I cannot believe I never heard of them until recently!
If you are also unfamiliar with them, icebox cakes are usually comprised of several layers of no-bake ingredients (although I imagine some recipes may have components you baked previously) and they are made in advance to store in the fridge. This is where the icebox cake name comes from! And, it’s a super crucial step – all that time in the fridge allows the flavors to come together and for the various crunchy layers to slightly soften. While it might sound a little iffy texture-wise, it is perfect!
I have seen quite a few icebox cake recipes that use cookies, and a fair amount of them use Chips Ahoy cookies. Yes, they are my husband’s favorite store-bought cookie, but they are not at the top of my list in any way, shape, or form. I am not sure what it is, but there is some underlying flavor that turns me off. Anyway, my recipe uses 
I made this dessert for a recent extended family gathering… which is the reason I used disposable pans (don’t you just love those?!). Since several members of the family are avoiding sugar where possible, I also created a second version that is sugar-free! But, this is seriously super easy, delicious, and perfect for making in advance. I hope your family enjoys this as much as mine did!
Chocolate Chip Cookie Icebox Cake
Ingredients
- 2 packages Keebler Chips Deluxe Original chocolate chip cookies, Family Size (17.2 oz each)
- 4 cups heavy whipping cream
- ½ cup powdered sugar
- 1½ tsp vanilla
- mini semi-sweet chocolate chips, optional
Instructions
- Pour the whipped cream, powdered sugar, and vanilla into a large bowl.
- Use a hand mixer with the whisk attachment (or a stand mixer or even by hand) to whisk the ingredients together on medium speed until stiff peaks form.
- Set the bowl aside.
- Layer cookies in a single layer on the bottom of a 9×13 pan. Break cookies in half as necessary to try to fill as much space as possible. This will probably take a little over half of the cookies in one package of cookies.
- Spread about ⅓ of the whipped cream mixture over the cookies.
- Arrange cookies in another layer over the whipped cream, breaking up cookies as needed.
- Spread another layer of about ⅓ of the whipped cream over the cookies.
- Arrange the remaining cookies over the whipped cream, reserving 6 or 7 cookies for garnish.
- Spread the remaining whipped cream over the cookies.
- Crumble the reserved cookies over the top of the last layer of whipped cream and sprinkle with mini chocolate chips, if desired.
- Cover the pan carefully with plastic wrap and place it in the fridge for 4 to 6 hours, or overnight.
- Slice into pieces and serve. Enjoy!
