Milk N' Cookies Icebox Cake

In a large resealable bag, crush 15 chocolate chip cookies with a rolling pin. Transfer most of the crushed cookies to a large liquid measuring cup (save some for decorating at the end!) and add heavy cream. Let sit 10 minutes.

Pour heavy cream over strainer into a large bowl; discard crushed cookies.

Add cream cheese to another large bowl, then, using a handheld electric mixer, beat cream cheese until fluffy, 1 minute. Add sugar and beat until smooth, then add cookie-infused cream and beat until soft peaks form.

Spread a thin layer of whipped cream mixture on a cake plate. Arrange 8 cookies side by side in a circle, placing 3 cookies in the center. Spread a layer of whipped cream on top, and top with another layer of cookies (alternating so the cookies aren’t placed directly on top). Repeat until you have six layers, ending with whipped cream.

Top with crushed cookies, then wrap loosely with plastic wrap and transfer to the fridge until very soft, 6 hours.