No-Bake Icebox Cookie Cake
This cookie comes together quickly and easy, perfect to make before any ocassion! Crumbled cookies partner with whipped cream to create a fluffy yet crunchy treat.
Servings: 12
Ingredients
- 3 cups heavy cream
- 2 tablespoons sour cream
- ⅓ cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 24-30 chocolate chip cookies
Instructions
- Combine heavy cream, sour cream, powdered sugar, and vanilla extract in the bowl of an electric mixer (or use a hand mixer). Whip on high until cream is at stiff peaks.3 cups heavy cream, 2 tablespoons sour cream, ⅓ cup sifted powdered sugar, 1 teaspoon vanilla extract
- Place one layer of cookies in the bottom of a 9-inch springform pan. Break pieces of cookies to fill in gaps.24-30 chocolate chip cookies
- Spread ¼ of the prepared whipped cream over the cookie layer. Repeat with three more layers of each, ending with whipped cream.
- Cover with plastic wrap and place in the refrigerator for at least 8 hours. This allows the cookies to soften.
- Before serving, sprinkle the top with cookie pieces and cut into slices.
Video
Nutrition
Serving: 1slice | Calories: 331kcal