Most everyone knows that icebox cakes are a classic American dessert and we've always loved this treat thanks to its simplicity and sweet taste.
Icebox cakes are quick and easy to prepare and almost everyone has the ability to whip one up in no time. While a traditional icebox cake involves wafer thin cookies layered with whip cream in the shape of a cake, I decided to give my homemade recipe a bit of a twist.
To put an update twist on this classic, I used soft chocolate chip cookie crumbles and cool whip to create mini individual icebox cakes. Serve the cakes in cute trifle dishes to add an extra special touch.
12 Medium-Sized Cookies, Homemade or Store-bought
8 ounces Cool Whip, or Whipped Cream
4 Trifle Cups, or Individual Serving Dishes
Cut or crumble the cookies into small pieces, then place one layer of cookie crumbles at the bottom of each trifle cup or serving dish.
Next, layer one scoop of cool whip or whip cream on top of the cookies. Continue layering cookie crumbles and cool whip until you have reached the top of each cup/dish.
Sprinkle some extra crumbled cookies on top and then place the cakes in the freezer to chill completely, about 5 hours to overnight.
When ready to serve, remove from the refrigerator and allow them to sit on the counter for about 10 minutes to slightly soften. Serve in the cups/dishes you made them in.
These desserts will last up to 7 days, covered in the freezer.
About 4 Individual Cakes