Chocolate Chip Cookie Ice Box Cake

Chocolate Chip Cookie Ice Box Cake 2 - 13 ounce packages store bought chocolate chip cookies, like Chips Ahoy or homemade 4 - cups heavy cream, prepared 1/2 - cup powdered sugar 1 - teaspoon vanilla extract additional crushed chocolate chip cookies for garnish 1/2 - cup milk chocolate chips Add the heavy cream, powdered sugar and vanilla extract to a large bowl or stand mixer, beat on high speed until stiff peaks form; set aside. Line the bottom of a 9 x 3 inch round spring form pan with a layer of cookies (breaking a few cookies to make the fit). Spread 1/3 of the whipped cream evenly over the cookies repeating with two more layers and ending with whipped cream. Crush additional cookies and sprinkle on top of cake and add chocolate chips. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight (is best). servings: 10 -12 Note: I don't recommend substituting cool whip for fresh whipped cream. Whipped topping (cool whip) contains oil and doesn't soak into the cookies making them soft enough. I also think it might be too sweet using cool whip.