Are you an indoors or an outdoors person? I used to consider myself firmly in the outdoors camp, but I think that may have changed after last weekend. I went out to a music festival just outside the city and it was a mostly miserable experience, thanks to heavy rain. I guess I am a fairweather friend of camping, in the literal sense. With beautiful weather and clean surroundings (the porta-pottie situation left much to be desired…) count me in. A drop of rain and I revert to a childlike state…”I want…to go…HOME!”
When it first started pouring buckets, we drove into a nearby small town (pop. 1,000) to buy the only form of poncho they had: giant yellow suits that made us look like we were about to go lobster fishing. We lasted a total of two hours in these suits before we called it quits and headed back to Cute Small Town to rent a hotel room for the night. I can’t express how ecstatic I was to be snuggled in blankets warm and dry, and snacking on watermelon.
Now that I’m back in internet land and with my 3G running smoothly, I’m excited to share with you a super easy cake that’s the kind your grandma would bring to a family reunion and, in 5 minutes flat, would be devoured by all the kids while the adults looked wistfully on.
This chocolate chip cookie cake was one of those failed recipes turned magical. I originally wanted to make a layered cookie cake, but then quickly realized (upon opening the springform pan) that Cool Whip and cookies delicately layered won’t hold their shape (read: they will flopped flat and spill everywhere). On a whim, I scooped everything into a bowl, stirred and smooshed it all together, and this beautifully easy cookie cake was born.
All you need to do is grab a big bowl, toss everything in, crush the cookies with a wooden spoon and stir it all together. Place it in a springform pan, freeze it to set the cake, and voila! The easiest booziest chocolate chip cookie cake you’ve ever made will be ready and waiting.
The cookies get wonderfully soft after sitting with the whipped cream overnight, AND the alcohol in the bourbon doesn’t get cooked off, so, this dessert is FUN in more ways than one! Enjoy 🙂
- 2 x 300g (10 oz) boxes chocolate chip cookies
- 2 x 1 L (34 oz) containers frozen whipped topping, thawed
- 4 Tablespoons bourbon
- In a mixing bowl, break up 3/4 of the cookies into various sizes and crumbs. You want bite-sized pieces, but not too small that the cake won’t have any texture.
- Add the frozen whipped topping and the bourbon and combine with a spoon. Pour into a springform pan.
- With the remaining cookies, crumble some cookie crumbs on top of the cake. Freeze for at least 4 hours or overnight. Serve straight from the freezer.