This Chips Ahoy Icebox Cake Recipe needs just a few ingredients and only about 10 minutes of prep! It’s so easy to make and even easier to make with a fluffy whipped cream and deliciously soft cakey layers of cookie!
Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.
Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
6-8 cups of whipped topping (such as Cool Whip) can be substituted for whipped cream if desired. If you do use whipped topping, vanilla and sugar are not required. Just use the topping as is.