Chocolate Chip Cookie Icebox Cake
An easy, no-bake crowd-pleaser made with crunchy cookies layered with whipped cream!
Servings: 12 people
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 9x13 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!
Notes
Other store-bought or homemade cookies may be substituted for the Keebler brand cookies, but just make sure they are crispy/crunchy. Soft-baked cookies will result in a different texture.
For a sugar-free version, check out my recipe here.