This is an excellent dessert to make when you have to take one somewhere. Mainly, because you make it the day before and keep it in the fridge. That way, on the day of your event, you aren’t rushing around trying to get your dish to pass complete and get yourself and your family ready at the same time. Enjoy peace of mind and relax a little with this yummy icebox cake chilling in the fridge! Check out what they are saying about this recipe over at Spend with Pennies:
“If you haven’t made an icebox cake before, you need to try it!”
This was my first icebox cake and I don’t think I’ll ever look back to the traditional kind.
Ingredients
45 Original Chips Ahoy Cookies (approx. 2 packages) plus 2 extra for garnish
4 cups of heavy cream
3 tablespoons Domino sugar
1 teaspoon vanilla
Instructions
Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer.
Repeat two more times finishing with a layer of whipped cream.
Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
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Quick Tip: Use original Chips Ahoy not the chewy kind.
Thanks again to Spend with Pennies for this oh-so-easy dessert recipe.