Ingredients
The following ingredients have 12 Servings
- 1 1/2 c. heavy whipping cream
- 2 T. sugar
- 1 tsp vanilla (optional)
- 2 packages of chocolate chip cookies (make sure they are the crunchy kind)
- 1/2 - 1 c. milk
Instruction
- Grease an 11" x 7" pan. You can use a smaller pan or a bigger pan to if you'd like to make more or less dessert. Be sure to adjust the ingredient amounts accordingly.
- Whip heavy whipping cream with sugar and vanilla until it forms soft peaks. Quickly dip each cookie in milk. You don’t want to let it sit in the milk for very long or it will get too soggy. Just a quick dip does the trick.
- Set the cookies in a pan. Use enough cookies to cover the bottom of the pan.
- Spread a fourth of whipped cream over first cookie layer.
- Repeat cookies and cream layers until you have four cookie layers and a final cream layer.
- Refrigerate cake for at least two hours. Letting it sit longer only makes it better! I’ve fallen in love with make ahead desserts!
- Crush extra cookies and sprinkle over the top of the cake. You can also drizzle top of cake with hot fudge topping, or caramel topping.
