Last year I swooned over Martha Stewart’s cookie cake and I’ve been dying to replicate it every since. It just looked so absolutely delicious and easy to make. I decided to make it my own way using chocolate chip cookies and COOL WHIP. To pull it together I layered the cookies with the COOL WHIP in a casserole dish and let them freeze overnight. Then, the next day when my daughter came home I inverted the dish and our delicious COOL WHIP cake was ready! We loved the way the frozen whipped topping made it taste like a giant cookie sundae. Our cookies were now the awesomest dessert on the block. After all, what you add makes it!
How to Make a COOL WHIP Freezer Cookie Cake
1 large container COOL WHIP
25 chocolate chip cookies
1. Allow the COOL WHIP to thaw slightly. Line a 2-quart baking dish with plastic wrap and allow it to overhang 2-inches on the sides.
2. Place five cookies in circle in the bottom of the baking dish. Then spread a thin layer of COOL WHIP over them. Add a second layer of cookies and repeat the layering with COOL WHIP until all the cookies and COOL WHIP are used up. Fold the overhang over the last year and place it in the freezer for at least six hours.
3. To serve, invert the baking dish and extract the COOL WHIP cake.
A big thanks to COOL WHIP Whipped Topping for sponsoring this campaign. Sponsored posts are purely editorial content and are not advertiser produced. Click here to see more of the discussion. What you add makes it. #coolwhipmoms