I also borrowed a stamp set from my friend and made him cute little birthday cake bunting for his cake. It was so fun, but also took about TWO hours! I need to get a mini stamp set, it was super fun, I stamped all sorts of things!
Back to the icebox cake, I made the cookies Wednesday, and practically burnt them on purpose, and then stuck them in the freezer until Friday. You want your cookies crisp, to say the least, because by the time you eat your cake, they will be as mushy as mush. I put a ¼ cup less flour in my dough, used butter instead of butter flavor shortening (since it has a lower melting point) and baked my cookies for an extra 5 minutes or so. See the difference. The top one is what my cookies normally look like, the bottom one is for the cake, maybe I should have used less flour.
Then on Friday night I made fresh whipped topping, from whipping cream, I made four cups because the whipping cream comes in cartons of two cups, but three would have been plenty for the LARGE cake I made. We fed 14 people this cake, and still had almost half a cake left over. Next time I make this, I think I would only make half a batch of cookies for my cake. Once my whipping cream was made, I covered a plate in one layer of cookies, then put a layer of whipped cream, a layer of cookies, a layer of whipped cream, and on so until it was as big as I wanted. Then let chill over night. Just for the record I was going to make this on a cake stand, it was his 7th birthday after all, but my husband told me to make it on a paper plate. I thought it was weird he cared so I listened, well turns out he thought we were making it for the party we went on Friday night.
So yummy, so much easier than frosting a cake. Next time I want to try with oatmeal cookies. I think it will taste like a Little Debbie Oatmeal creme pie, without all the store bought chemicals. You can also make mini cakes with this.
For the past two years I've made my son cookie crème sandwiches, for his birthday in school, but to make sandwiches for enough kids you need two packages of cookie crème, and that is almost $6 for just the crème! So I think next year, I'm just going to make sandwiches with whipped cream, and refrigerate over night, I personally like whipped cream better than the cookie crème. Remember my son doesn't really like cake, and he thinks all those cupcakes everyone brings into school are exciting which I get. But at the same time, I don't want to bring in cupcakes for a child who doesn't really like them, normal chocolate chip cookies are too boring for such an event as a birthday, but apparently cookie sandwiches are not too boring.
I also ate a fourth of the cake in left overs, none one else in my house wanted it, and it was too yummy to waste in my opinion. (I did give a fourth of it away.) But I got a little sick of the chocolate chips, I'm wondering how it would taste if you either use none or less chips, and made chocolate whipped cream. Or if you ground up the chips, and then used chocolate whipped cream. It has so many possibilities. The chocolate chip icebox cake idea I orginally found in Martha, but I found this recipe the most helpful. Back to Martha I did not use mascarpone cheese or whiskey. Mascarpone is apparently expensive and it tastes similar to cream cheese, and my kid doesn't like cream cheese. I blame that on my husband's genetics, I don't understand how any human being can not like cream cheese.