Chocolate Chip Cookie Icebox Cake
Please tell us you’re familiar with this old-school queen of no-bake desserts. At its simplest, an icebox cake is just cookies and whipped cream layered in an architectural arrangement. The original recipe was made famous by Nabisco, who printed it right on its packages of chocolate wafer cookies in the early 1940s.
So what do you get when you cross Grandma’s go-to dessert with Mom’s bake sale specialty? This cake, which swaps out the traditional chocolate wafers for chocolate chip cookies. This marscapone-and-cream-bound confection starts out sturdy, but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake. If you’re feeling extra daring, add a tablespoon of whiskey to the cream mixture to take things over the top.
4 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional)
8 dozen cookies from Chocolate Chip Cookie Base (2 1/4 inches, baked until crisp)
Chocolate shavings, for garnish
1. Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
2. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you’ll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
3. Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
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