Stacey – 26 Comments
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My boy loves a chocolate chip cookie. I mean LOVES them. And he loves them in every form, chewy, crunchy, filled with stuff, the dough, the crumbs, homemade, store-bought… all of it. He even learned to make chocolate chip cookies (the only thing he knows how to make by himself) because he loves them so much. And I’m not just saying it because he’s my kid, but the boy can make some MEAN chocolate chip cookies.
Me on the other hand, I’m an OREO guy. I’m just as passionate as Jack, but about a whole other cookie. And that’s what brings us here.
A while back, I posted my recipe for my OREO Icebox Cake. It’s dreamy layers of whipped cream between OREO Thins cookies. It sounds super basic, but it’s absolutely amazing. One of my friends stopped me in a restaurant the other day to tell me that she had made it and was super impressed with how easy and how delicious it was. And it is. It’s just often overlooked. And maybe it looks a little intimidating too. But it’s not nearly as hard as it might seem.
So I created a variation of that recipe for my Jack. I’ve swapped out the OREOs for Chips Ahoy! chocolate chip cookies and made it in a 9×13 baking dish rather than in a stacked cake form.
It’s super easy, crazy tasty, and yes, it cuts perfectly when you give the cookies time to soften. It does take a little time in the fridge to soften the cookies and firm up the whipped cream, but it’s totally worth it. Y’all enjoy!!
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Recipe Card
Milk and Cookies Icebox Cake
Author Stacey Little
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Chilling Time 8 hours hours
Ingredients
- 2 (13-ounce) packages Chips Ahoy! Cookies
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 4 cups heavy whipping cream
Instructions
With a mixer, beat the cream cheese until perfectly smooth. Add the powdered sugar and vanilla and mix well. Gradually pour in the whipping cream and then turn the mixer on high and beat until soft peaks form.
Add a layer of cookies in the bottom of a 9x13-inch baking dish. I used about 15 cookies on each layer plus about 5 broken cookies to fill in the space - for a total of 20 on each layer. (See the illustration on the website.)
Add about 1/3 of the whipped cream in dollops across the cookies. Spread it until it evenly covers the cookies. It may be necessary to hold the cookies in place with your other hand while you smooth the mixture over them. Once they're covered, the whipped cream will hold them in place.
Repeat with another layer of cookies, another layer of whipped cream, a 3rd layer of cookies, and top it with the last of the whipped cream. Crumble the remaining cookies over the top. Wrap tightly in plastic wrap and chill in the refrigerator at least 8 hours or overnight to allow the cookies to soften.
Once the cookies are soft, slice and serve. Keep refrigerated.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Did you make my Milk and Cookies Icebox Cake?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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Hey, y’all! I’m Stacey…
Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us!
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Reader Interactions
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Comments
Marsha
Can I sub cool whip for the whipping cream? Would I still add the powdered sugar?
Reply
Jill
Has anyone made this in a trifle bowl ??
See AlsoMac and Cheese BitesReply
StaceyI haven’t, but I think it sounds like a great idea!
Madison
My cream is very liquidy. Can you tell me where I went wrong?
Reply
- Stacey
Did you whip it all the way?
Carole
I don’t have the stuff to make homemade whipped cream but have several cans of RediWhip. Could I use that instead of homemade whipped cream?
Reply
- Stacey
I wouldn’t recommend that. Canned whipped cream breaks down very quickly and I fear you’d end up with a soupy mess.
Cassandra Hicks
How days does this hold up in the fridge? Thinking about making it for my restaurant, I’d need at least a 3 day shelf life????
Reply
- Stacey
Works perfectly at about 3 days. You can probably get 4 or 5.
Kim Novak
I don’t like premade cookies…except for Oreos! Would homemade chocolate chip cookies work just as well? I like crisp vs. the chewy cookies.
Reply
- Stacey
I think crispy one might work. 🙂
Lecia
Mine didn’t look as good as yours, I sent it to work with my husband this morning and it got rave reviews.
I used a hand mixer (I was too lazy to bring out the stand mixer) and the cream whipped up just right. Easy and fast and not super sweet.Reply
- Stacey
I’m glad everyone enjoyed it!!
Sharon
Just made it! Can’t wait until tomorrow when we can try it!
Reply
- Stacey
Hope it turned out great for you!!
Susan the Farm Quilter
This looks amazing!! I don’t like Oreos, but I love chocolate chip cookies. I had to share this on facebook too! Can this be frozen too? That way I don’t gain 20 pounds eating the whole thing in a week all by myself!!!
Reply
- Stacey
Yep. It can absolutely be frozen. 🙂 Hope you’ll enjoy!
roseg
What can I substitute for the whipping cream? I want less fat in my dessert.
Reply
- Stacey
I’m not sure there’s a suitable substitute unless you can find a low fat prepackage whipped cream like Cool Whip.
Marsha
Would you still add the sugar if you substitute cool whip for whipping cream?
- Stacey
Yes, you can certainly use Cool Whip instead. And in that case, you won’t need to add the sugar.
Amanda
Holy Moly! I love a Chocolate Chip cookie. I cannot WAIT to try this! My little girl isn’t a cake eater but she will surely eat this up!
Reply
- Stacey
I sure hope she’ll love this one!!
