CHOCOLATE CHIP COOKIE ICEBOX CAKE

By LRay

Active Time: 50 Minutes
Total TIME: Overnight
Makes: One 9-Inch Cake
Serves 10

The cake starts out sturdy but then softens overnight in the fridge. At that point, it can be sliced to pieces like a traditional cake.

Ingredients

• 4 Cups Cold HEAVY CREAM
• 8 Ounces MASCARPONE CHEESE
• 2 Tablespoons SUGAR
• 1 Tablespoon WHISKEY (Optional)
• 8 Dozen CHCOLATE CHIOP COOKIES
• (2 1/4 INCHES, BAKED UNTIL CRISP; PAGE 58)
• Garnish: CHOCOLATE SHAVINGS

Preparation

Step 1

1.Whisk 3 cups CREAM and the MASCARPONE in a chilled bowl until soft peaks form. Add SUGAR and WHISKEY. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).

2. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or plate. Place 2 cookies in center. Carefully spread 1 cup CREAM MIXTURE evenly over cookies, leaving a slight border. Repeat to form 7 more layers ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight .

3. Whisk remaining cup cream until soft peaks form. spread over top of cake just before serving.

Garnish wiht shavings.