Ingredients
45Original Chips Ahoy Cookies,(2 packages), plus 2 extra for garnish
4cupsheavy cream
3tbspsugar
1tspvanilla
Preparation
Place the cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, then set aside.
Lay cookies out to cover the bottom of a 9×13-inch pan. Spread ⅓ 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.
Serve chilled and enjoy!
