Well, that’s not something you see very often in an icebox.

One of my favorite desserts ever is this Chocolate Chip Cookie Icebox Cake. Totally over the top, it’s made with homemade chocolate chip cookies and a thick mascarpone and whisky laced whipped cream.

Today’s recipe is pretty over the top, too, just a lot quicker to make since it uses purchased chocolate chip cookies. It is also more kid friendly since the whipped cream is flavored with vanilla instead of booze. Comfort food at its best.

No Bake Chips Ahoy! Icebox Cake

Ingredients:

45-50 Chips Ahoy! cookies plus 2 extra for garnish
3 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla

Directions:

1. Place cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.

2. Cover the bottom of a 9 x 13 inch pan with a single layer of cookies. Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.

3. Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.

Serves 12-16

Recipe from Spend With Pennies





Time for a short song. (Pretty sweet, too.)

And a sweet song.

“There is no way I can repay all that you’ve given me
But I will give my heart, my life, the air I breathe”

Check out Ryan Hobler on his Website. You can buy the music here.

Cheers!