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Chocolate Chip Cookie Icebox Cake

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The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.

Martha Stewart Living, July 2011

Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
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 cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.

pammat

18 May, 2012
I have made this cake many times. In fact it is my "go to" special dessert. It is always impressive and a hit when I make it. In fact, I am making now. Family and friends are always requesting it!
Denelope

5 Dec, 2011
Made this cake and it turned out fabulous. It is now the requested cake for birthdays and other special occasions. Easy to make with a huge payoff!
susiejv

10 Sep, 2011
This cake turned out very very well. It was a big hit with the kids and adults alike. Delicious!