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Chocolate Chip Cookie Icebox Cake
- Beat the cream cheese until creamy. Add the sugar and extract and beat again until very smooth.
- Fold in 4 cups of Cool Whip gently with a rubber spatula. Stir in the the 1/2 cup chips and 1/4 cup sprinkles gently.
- Spread 2 Tablespoons Cool Whip on the bottom of an 8 inch springform pan. Place 12 cookies side by side on the bottom of the pan. You may need to break and crumble a few to fill in the holes.
- Spread 1/3 of the cheesecake filling over the cookies with a spatula.
- Repeat the cookie and cheesecake layers two more times.
- Top everything with the remaining 12 cookies. Fill in the holes with broken cookie pieces, if needed.
- Spread 1 cup of Cool Whip over the top layer of cookies. Cover and refrigerate for 4-6 hours or overnight. (The cookies need time to soften into a cake-like layer.)
- Right before serving, unlatch the springform pan and remove the cake from the pan. You may need to use a knife to gently go around the edge of the pan before sliding it out.
- Pipe the remaining Cool Whip around the top edge of the cake. Mix together the remaining chocolate chips and sprinkles and place in the center of the cake. Add more sprinkles to the swirls, if desired.
