Chocolate Chip Cookie Ice Box Jar Cake

So simple to make and such a decadent treat! With just two ingredients, you can make these icebox jar cakes up in the morning and they'll be ready for hungry kiddos (and big kids too!) for an afternoon snack or after dinner dessert.

I use homemade, sweetened whipped cream for these (Snowville Creamery's whipping cream is my go-to; if you live in Central Ohio, you owe it to yourself to try it!), but sometimes convenience may call for using premade whipped topping in a pinch- we won't judge! Just do not use canned whipped topping- there is too much air pumped into the cream and it will evaporate quite quickly. You need whipped cream that it will hold up hours later.  Enjoy! ~Adrienne 

 Chocolate Chip Cookie Ice Box Jar Cake

makes 2 jar cakes

 Ingredients  

• 1/2 cup Snowville Creamery Heavy Whipping Cream
• 2 T Powdered Sugar
• 1 tsp Vanilla Extract
• 3 Éban's Chocolate Chip Cookies, divided

Directions

1. In a small stainless steel bowl, whip the heavy cream with the powdered sugar and vanilla with an electric mixer or whisk until soft peaks form.
2. Break the cookies to fit in a single layer in the bottom of two wide-mouthed jars (I used a 40z mason jar w/ lid).
3. Spoon a layer of whipped cream about a 1/2" thick over the cookie layer.
4. Add another layer of cookies over the cream.
5. Spread the remaining cream onto this layer.
6. Top with any remaining cookies and cover the jars.
7. Chill in the refrigerator at least 4 hours, preferably overnight to create cake-like texture as the cookies absorb some of the cream.
8. Enjoy straight from the jar!