Description
This recipe is so simple anyone can look like a pro — from eager kids to all-thumbs adults. If Jenga scares you, stack the cakes in a glass or small bowl. All you need is some resting time to turn cookies and cream into a stellar dessert. Be sure to use full-fat cream cheese and full-fat sour cream to get the best whip.
Scale
Ingredients
- 2 boxes good quality store bought cookies (such as President’s Choice Decadent Chocolate Chip or The Reverse Decadent)
- 1 250g package cream cheese
- 1 cup sour cream
- 1/2 cup icing sugar
- 1 1/2 cup very cold whipping cream (35%)
- 1/4 cup whisky or rum (or 2 tablespoons vanilla extract)
- cocoa powder or cookie crumbs for garnish
Instructions
- In a stand mixer fitted with a whisk or using a hand mixer and a large bowl, beat the cream cheese, sour cream, and icing sugar together on low until smooth. Add the cream and continue beating on low until it’s incorporated. Increase the speed to high and beat until stiff peaks form. Stop the mixer occasionally and scrape down the sides of the bowl. When the cream forms peaks, reduce the speed to low again, add the whisky or vanilla and beat just until blended.
- To assemble, place a teaspoon of whipped cream on a small serving plate. Place a cookie on the cream and press to adhere. Place1 tablespoon of cream on the centre of the cookie. Top with a second cookie. Repeat until you have a stack of 3 cookies. Press the top cookie lightly. Top with 1 final tablespoon of cream. Dust with cocoa powder or the crumbs from the cookie box. Continue making icebox stacks until you have as many as you need, or all the cookies are gone. Leftover cream can be frozen for up to two months. Leftover cookies disappear on their own.
- Refrigerate for at least 4 hours or overnight. You want the cookies to soften with the cream to the point you can cut them with a fork.
Notes
Substitute gluten-free cookies for a gluten-free dessert. Any crunchy-style cookie will work well.