45 Original Chips Ahoy Cookies (approx. 2 packages) plus 2 extra for garnish
4 cups of heavy cream
3 tablespoons Domino sugar
1 teaspoon vanilla
Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside
Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer.
Repeat two more times finishing with a layer of whipped cream.
Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
Source : allrecipes.com