Have you ever made an icebox cake? They are one of the easiest desserts to make in the summer. For most of them no baking is required, which is always a plus for me in the summer. I mean if I can keep my oven off and keep me house cool, that is always a good thing. So I am always looking for easy no bake recipes or simple easy recipes to cook.

Back to this recipe. You can use any kind of soft chocolate chip cookie. I made these homemade funfetti chocolate chip cookies for this dessert. I don’t buy store bought cookies, but you can use store bought cookies if you want. You just want a soft cookie. Let’s talk about the easy filling. Four ingredients, cream cheese, a little bit of powdered sugar, vanilla and Cool Whip. Mix the cream cheese, powdered sugar and vanilla together, I use a hand mixer for this. Next fold in the Cool Whip. In the bottom of your pan, place a layer of cookies. I do not overlap mine. Next spread a layer of the filling. Repeat 2-3  more times with a layer of cookies and filling. After the cake is assembled, place in the freeze for at least 4 hours. I prefer to chill it overnight. I like it super cold, it is easier to cut.

This dessert was a huge with my family. I didn’t think I could ever top my Oreo Ice Cream Dessert, but this one Lele and JJ like better. Isabella said it was a tie and Jimmy said the Oreo Ice Cream Dessert. Jimmy said it was tough decision though.

I can’t wait to make more Icebox Cakes.

Love from my Kitchen ????

Billie-Jo

Ingredients

• 2 8 oz Philly cream cheese room temperature 
• ⅓ cup sifted powdered sugar
• 1 tsp vanilla extract 
• 2 8 oz cool whip
• 28-36 sprinkle chocolate chip cookies or soft chocolate chip cookie of your choice

Directions

1. In a mixing bowl, mix cream cheese on medium speed for 2 minutes. 
2. Add in powdered sugar and vanilla extract, mix until smooth. About another 2 minutes.
3. Mix in Cool Whip by hand, until combined. 
4. If you are planning on take this out of the pan, line a springform or 9”x9” square pan with parchment paper. Leaving some hanging over the sides. This makes it easier to lift out. 
5. Add a layer of cookies on the bottom of the pan. I don’t overlap mine. I like the filling to go in between the cookies. Spread a layer of filling on top of the first layer of cookies. Repeat three more times. I add a few cookies on top of the last layer of cream and cookie crumbs, 
6. Freeze for at least 4 hours or over night.

Tips & Recommendations

If you want to use a springform pan, this is the one I recommended. I have had mine for years. It is a Nordic Ware brand and they last forever.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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