Anyone interested in naming my recipes in exchange for food? I am pretty sure if you look long enough you’ll find this one under “icebox cake” but I am weird and I don’t like that name. So I’m just going with No Bake Cookie Cake instead, as if that’s normal.
All you need for this lovely dessert is store-bought cookies, whipped cream and time (because it’s an all day and/or overnighter).
My mom used to make this in the summers, and I was always pumped to have it. Same with butter brickle. OMG does anyone have a butter brickle recipe to share with me!? Yummmm!
Okay, anyhow.. for this dessert, I use a 9″ round, tinfoil pan for easier cleanup but you’ll have to break some cookies to fill in spaces. It is a tiny bit more time consuming, but worth it! A springform pan is also a good idea here. Feel free to use a 13×9″ cake pan – or any other rectangular pan for that matter, you’ll just have to increase the amount of whipped cream and cookies. Maybe double up? It’s not a bad thing to have leftovers… You can also assemble this dessert in ramekins to create individual desserts. Super cute! Just alternate layering – whip, cookie, repeat.
And so, without further ado, the ever so complicated recipe for The Fancy Napkins’ No Bake Cookie Cake!
No Bake Cookie Cake
Ingredients
- 473 mL whipping cream I use 33%
- 2 tablespoons icing sugar
- 2 teaspoons vanilla
- 500 g package Dad's Chocolate Chip Oatmeal Cookies or similar
- Shaved chocolate optional, for topping
- Cocoa powder optional, for topping
Instructions
- In a medium size mixing bowl, add whipping cream and turn beater on to medium-low (if you are using a hand mixer, don't start to whip - add all ingredients first since you'll need both hands)
- Add icing sugar and vanilla, increase speed to high and whip for about 4-5 minutes, until you have stiff peaks.
- Spread 1/4 cup whipped cream onto the base of your 9" round pan (an offset spatula makes this really easy)
- Press an even layer of cookies on top of the whipped cream. Break cookies into pieces to fill big spaces, but don't worry too much about small spaces
- Spread 1 1/4 cups whipped cream on top of this first layer of cookies
- Add a layer of cookies again, filling in spaces where necessary
- Repeat until you have three layers of cookies
- Finish with a thick layer of whipped cream (about 1 cup) on top
- Cover with a foil or plastic wrap and leave in fridge for a minimum of 10 hours
- Before serving, top with crushed cookies, sprinkle cocoa powder or shave chocolate over top layer
