Chocolate Chip Cookie Icebox Cake

March is a big birthday month for us.  Three out of four of my daughters are born in March and any day now  my first grandchild will be born so we will be celebrating even more birthdays in March.  When I was growing up many years ago my Grandmother used to make icebox cake for special occasions like birthdays using chocolate wafer cookies.  It was always one of my favorite cakes. This is the same idea only using chocolate chip cookies and not making it into a log or cylinder but making it cake shaped. We had this last weekend for one of our birthday celebrations.  Everyone loved it. This was found on Pinterest but is from Martha Stewart Living, July 2011. The original recipe was for the 8 dozen chocolate chip cookies to be homemade but I used food store bakery cookies which were not as good but saved me a lot of time.  Next time I will try making the cookies instead. You have to make this the night before so the cookies get soft.    

Ingredients:

4 cups heavy cream, divided

8 ounces mascarpone cream

2 tbsp sugar

1 tbsp whiskey (I didn't use because I don't like alcohol flavor in desserts)

8 dozen chocolate chip cookies (about 2" in diameter)

Rainbow sprinkles for garnish

Directions:

1. Whisk 3 cups heavy cream and the mascarpone cream in a chilled bowl until soft peaks form. Add sugar. Whisk until medium-stiff peaks form. Refrigerate until ready to use.
   
   
   
   
   
2. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a 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.
   
   
   
   
   
   
   
   
   Whisk remaining cup heavy cream until soft peaks form. Spread over top of cake just before serving. Garnish with rainbow sprinkles.
   
   
   

Serves 10.   Keep any leftovers in the refrigerator until serving.

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