Recipe: All-American Cookie Stack from Celebrate Magazine
Have you picked up a copy of Celebrate Magazine yet? We’re so excited to have our cookies (and blog) featured in this fabulous magazine on newsstands right now. You’ll find oodles of great ideas for creating incredible food and parties this summer, like this All-American Cookie Stack. Make it for your next party and watch the crowd go wild!
All-American Cookie Stack
(courtesy of Celebrate Magazine)
1 1/2 (8 oz.) packages cream cheese, softened
1 1/4 cups confectioners’ sugar, sifted
1 (13.6 oz.) can coconut milk
2 1/2 cups chilled heavy whipping cream
30 (3-inch) Mrs. Fields semi-sweet chocolate chip cookies
1/2 cup fresh blueberries
1 cup sliced fresh strawberries
1 whole strawberry for garnish
In a large bowl, beat softened cream cheese at medium speed with an electric mixer until smooth. Add confectioners’ sugar and coconut milk; beat until just combined. Add cream; beat at low speed until mixture begins to thicken. Beat at high speed until very thick (do not overbeat).
On a large serving plate or cake pedestal, arrange 7 cookies in a circle; place 1 cookie in the center of circle. Dollop 2 cups cream mixture over cookies; gently spread with a spatula. Arrange 6 cookies over cream mixture; place 1 cookie in center of circle. Dollop 2 cups cream mixture over cookies; gently spread with a spatula. Repeat procedure twice, spreading remaining 2 cups cream mixture on top of cookie stack, with one cookie on top. Cover and chill for 1 hour or up to 4 hours. Just before serving, top with blueberries and strawberries, with a whole strawberry on top. Makes approximately 10 servings.
HINT: Cookies can be pulled from the stack if refrigerated for less than 4 hours. Cookies will begin to soften if refrigerated longer than 4 hours. At that point, cut into servings with a serrated knife, or scoop servings with a large spoon.