Wrap tightly in plastic wrap and chill for 8 hours or overnight to allow the cookies to soften. (Stacey Little / Southern Bite)

My boy loves chocolate chip cookies. I mean loves them. And he loves them in every form – chewy, crunchy, filled with stuff, the dough, the crumbs, homemade, store-bought – all of it. He even learned to make chocolate chip cookies (the only thing he knows how to make by himself) because he loves them so much. And I’m not just saying it because he’s my kid, but the boy can make some mean chocolate chip cookies.

Me, on the other hand, I’m an Oreo guy. I’m just as passionate as Jack but about a whole other cookie. And that’s what brings us here.

A while back, I posted my recipe for Oreo Icebox Cake. It’s dreamy layers of whipped cream between Oreo Thins cookies. It sounds basic, but it’s absolutely amazing. One of my friends stopped me in a restaurant the other day to tell me that she had made it and was impressed with how easy and delicious it was. And it is. It’s just often overlooked. And maybe it looks a little intimidating, too. But it’s not nearly as hard as it might seem.

So I created a variation of that recipe for Jack. I’ve swapped out the Oreos for Chips Ahoy! chocolate chip cookies and made it in a 9-by-13-inch baking dish rather than in a stacked cake form.

It’s super easy, crazy tasty and, yes, it cuts perfectly when you give the cookies time to soften. It does take a little time in the fridge to soften the cookies and firm up the whipped cream, but it’s totally worth it. Y’all enjoy.

After the cookies are softened, slice and serve. (Stacey Little / Southern Bite)

Milk and Cookies Icebox Cake

Prep time: 20 minutes

Chilling time: 8 hours

Ingredients

• 2 (13-ounce) packages Chips Ahoy! cookies
• 2 (8-ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 4 cups heavy whipping cream

Instructions

1. With a mixer, beat the cream cheese until perfectly smooth.
2. Add the powdered sugar and vanilla and mix well.
3. Gradually pour in the whipping cream and then turn the mixer on high and beat until soft peaks form.
4. Add a layer of cookies in the bottom of a 9-by-13-inch baking dish. I used about 15 whole cookies on each layer plus about 5 broken cookies to fill in the space, for a total of 20 on each layer.
5. Add about 1/3 of the whipped cream in dollops across the cookies. Spread it until it evenly covers the cookies. It may be necessary to hold the cookies in place with your other hand while you smooth the mixture over them. Once they’re covered, the whipped cream will hold them in place.
6. Repeat with another layer of cookies, another layer of whipped cream, a third layer of cookies and top it with the last of the whipped cream.
7. Crumble the remaining cookies over the top.
8. Wrap tightly in plastic wrap and chill in the refrigerator at least 8 hours or overnight to allow the cookies to soften.
9. Once the cookies are soft, slice and serve.
10. Keep refrigerated.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”