butter biscuit cookie cake - NO BAKING
no time to bake a cake - NO PROBLEM!!! Grab your favorite crunchy cookies a few other supplies and you have yourself an amazing treat!
Ingredients
- 1 package crunchy cookies - we used a pack and a half for this 10 layer cake
- 1 cup milk
- 22 ounces cream cheese - soft
- 22 ounces heavy cream
- 1½ cups powdered sugar
- 1 teaspoon extract - cake batter
- 1 teaspoon extract - vanilla
- sprinkles
Instructions
PREP
- wax paper out to make the cake
- stack your cookies and figure out how many layers you want
FROSTING
- prep the frosting so it is ready to go after you dip the cookies
- cream cheese and powdered sugar - CREAM IT TOGETHER (about a minute or so)
- cream - add in and whip it real good -
- extract - add in the extract - if you do not have cake batter extra double the vanilla
CAKE
- bottom layer - make certain to put a smidgen of frosting on the bottom of the first layer so the cookie do not move around - be certain to still dip the cookies in the milk first
- dip the cookies in the milk - layer and alternate with frosting - keep repeating
- be certain to frost all sides of the cake.
- sprinkle the cake with your choice of sprinkles
- the cake will go in the fridge overnight so the cookies can absorb the cream cheese and become frost.
SERVE
- pull out of the fridge about 45minutes before serving
- this cake tasted better the 2nd day and my kids ate for 5 days for breakfast!