Chocolate Chip Cookie Icebox Cake

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This Chocolate Chip Cookie Icebox Cake is the perfect summer dessert.

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It’s made with Tate's chocolate chip cookies, homemade mascarpone cream, and rich chocolate ganache for an easy no-bake dessert that everyone will love.

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To make, beat the mascarpone, powdered sugar, vanilla, and salt until smooth.

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With the mixer running on low, slowly stream in the cold heavy cream.

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Increase speed to medium-high and whip until medium-stiff peaks form.

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Line the bottom of an 8-inch springform pan with a layer of Tate's cookies, breaking a few cookies to fill in the gaps.

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Spread a little over 1 cup of the mascarpone cream evenly over the cookies.

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Repeat the layers of cookies, cream, cookies, cream. Continue until all the cream is used, ending with a layer of cream on top.

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Cover and refrigerate for at least 8 hours, preferably overnight.

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Make the ganache then pour it over the cake in an even layer and place it back in the fridge until it hardens, ~1-2 hours.

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Remove the cake from the springform pan. Run a butter knife around the perimeter if needed first. Garnish with chocolate shavings, mini chocolate chips, and crushed Tate's cookies. Slice and serve cold.

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For full recipe, instructions, helpful tips and more swipe up or visit the blog!

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