This No Bake Cookie Cake is easy to make with layers of grain-free cookies or graham crackers, peanut butter, coconut whipped cream, crushed monster cookies, melted chocolate and optional M&M's. Takes just 10 minutes to assemble and is the perfect no bake dessert to serve a crowd. Gluten-free, dairy-free, vegan with grain-free, paleo, low carb + keto options.
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.
Spread half of the cream mixture on top. Sprinkle 1/3 amount of the shaved chocolate. Top with another layer of cookies / crackers, breaking them as needed to make them fit.
Spread the remaining cream mixture over the top. Add another layer of shaved chocolate. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.
Sprinkle on crushed cookie / cracker crumbs and top with monster cookies and M&M style candies, if desired. Drizzle with melted chocolate.
Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
This cake tastes bests on the day it is made. However if you have leftovers:
How to store: Store leftovers covered in the fridge overnight for up to 3 days.
For make ahead: Simply assemble in advance and store covered in the fridge overnight
How to freeze: Store in the freezer for up to one week. I wouldn't store it for longer than one month though as the cookies will soften too much and crumble.