Dessert: Strawberry and Chocolate Chip Icebox Cake

Using pre-made chocolate cookies as the base for this creamy, berry-studded cake makes it a cinch to put together.

Ingredients

2 1/2 c. cold heavy (whipping) cream
2 package reduced-fat cream cheese (Neufchâtel)
1 1/4 c. sugar
42 crisp chocolate chip cookies
1 1/2 lb. strawberries

Instructions

In large bowl, with mixer on high speed, beat 2 cups heavy cream 3 minutes or until stiff peaks just form. In another large bowl, with mixer on medium-high speed, beat cream cheese, sugar, and remaining 1/2 cup heavy cream 1 minute or until smooth, scraping down bowl as needed. Using a rubber spatula, fold whipped cream and cream cheese mixture together until combined.
Trace 8-inch circle on parchment; cut out and invert onto serving plate. Arrange 7 (3-inch) or 13 (2-inch) chocolate chip cookies on parchment to fill circle. Top with heaping 1 cup cream mixture and 2/3 cup chopped strawberries. Repeat with remaining cookies, cream mixture, and strawberries to make 6 layers, ending with cookies. Wrap cake with plastic wrap and chill 6 hours or overnight or until set. (Refrigerate remaining cream mixture until ready to serve).
To serve, stir reserved cream mixture to loosen. Unwrap cake, spread cream mixture on top, and garnish with strawberry halves.

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