Delicious Milk 'N' Cookies Icebox Cake Recipe

Four ingredients and a few hours are all you need to prepare this stunning no-bake dessert: cookies, heavy cream, cream cheese, and powdered sugar. You can switch up the cookies you use, but the wonderful thing about using Chips Ahoy is that they have magical absorption powers in addition to their nostalgic taste.

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They are crunchy by themselves, but as soon as they come into contact with milk... Chips Ahoy are perfect for an icebox cake because they retain their structure while absorbing liquid like a sponge.

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YIELDS: 8-10 serving(s) PREP TIME: 5 mins TOTAL TIME: 6 hrs. 25 mins

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INGREDIENTS: 2 (13-oz.) boxes store-bought chocolate chip cookies 3 c. heavy cream 1 (8 oz) block cream cheese, softened 2 Tbsp. powdered sugar

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Step 1: Use a rolling pin to pulverise 15 chocolate chip cookies into a big resealable bag. Save some of the smashed cookies for final decorating and transfer the majority of them to a large liquid measuring cup. Then pour in thick cream. Give it ten minutes to sit.

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Step 2: Transfer heavy cream into a large basin through a strainer, discarding the crushed cookies.

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Step 3: Transfer the cream cheese into an additional sizable bowl and beat it for a minute, using a handheld electric mixer, until it becomes frothy. Beat in sugar until smooth, then beat in cream infused with cookies until soft peaks form.

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Step 4: Cover a cake dish with a thin layer of the whipped cream mixture. Eight cookies should be arranged in a circle, with three biscuits in the centre. Drizzle whipped cream over the surface, then add another layer of cookies. Continue until six layers are created, and finish with whipped cream.

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Step 5: Sprinkle smashed cookies on top, cover loosely with plastic wrap, and refrigerate for approximately six hours, or until extremely soft.

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