In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture using a whisk or electric mixer until stiff peaks form.

Assemble the Cake:

Dip each cookie briefly in milk to soften it, then layer the bottom of your springform pan with a single layer of cookies.

Spread a layer of whipped cream over the cookies, then repeat the process, alternating layers of cookies and whipped cream until you’ve used up all the ingredients, ending with a whipped cream layer on top.

Chill:

Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 4 hours or overnight. This allows the cookies to soften further and the flavors to meld together.

Serve:

Before serving, you can add optional toppings like chocolate shavings, fresh berries, or a dollop of whipped cream for extra flair. Slice and enjoy!

Prep Time:

20 minutes

Chill Time:

4 hours (or overnight)

Total Time:

4 hours 20 minutes

Nutrition (per serving):

Calories: 320

Total Fat: 20g

Saturated Fat: 12g

Cholesterol: 60mg

Sodium: 180mg

Total Carbohydrate: 34g

Dietary Fiber: 1g

Sugars: 18g

Protein: 4g

This No-Bake Cookie Cake is a fantastic choice for any dessert lover. The layers of cookies and whipped cream create a delicate, delicious treat that’s sure to impress without the need for an oven. Enjoy this easy-to-make, customizable cake that’s perfect for any gathering or just because!