If you have a child who loves chocolate chip cookies like my son does (or maybe you’re that “child”), here is a variation on another cookie icebox cake that make chocolate chip cookies the star.

Milk and Cookies Icebox Cake

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

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.”