Milk and Cookies Icebox Cake
2 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
4 cups heavy whipping cream
2 (13-ounce) packages Chips Ahoy! cookies
Prep Time: 20 mins
Chill Time: 8 hrs
Servings: 8 to 10
With a mixer, beat cream cheese until perfectly smooth. Add powdered sugar and vanilla. Mix well. Gradually pour in the whipping cream, then turn the mixer on high and beat until soft peaks form.
Add a layer of cookies in the bottom of a 9-by-13-inch baking dish. I used about 15 cookies on each layer plus about five broken cookies to fill in the spaces — for a total of 20 on each layer.
Add 1/3 of the whipped mixture in dollops across the cookies. Spread until the cookies are evenly covered. You may have to hold the cookies in place with your other hand while you smooth the mixture. Once covered, the whipped cream holds them in place.
Repeat with another layer of cookies, a layer of whipped cream and a third layer of cookies. Top the dish with the last of the whipped cream. Crumble remaining cookies over the top. Cover tightly with plastic wrap, and chill in the refrigerator at least eight hours or overnight to allow cookies to soften.
Once the cookies are soft, slice and serve. Keep refrigerated.