Chocolate Maria Cookie Icebox Cake

In medium bowl, using a handheld electric mixer, beat heavy cream, powdered sugar and vanilla until stiff peaks form. Reserve 1 1/2 cups of whipped cream for piping.

Spoon about 2 heaping teaspoons of whipped cream onto a cookie. Top with another cookie and another 2 heaping teaspoons of whipped cream. Continue layering cookies and whipped cream, until you have a stack of 12 filled cookies. Spread roughly a 1/4 cup of whipped cream in the center of large serving platter. Lay cookie stack on its side on the serving platter. Repeat twice more, laying each cookie stack next to each other. Using an offset spatula, spread remaining whipped cream over the top and sides of the icebox cake. Transfer reserved whipped cream to piping bag fitted with a star tip. Pipe whipped cream decoratively on top of cake. Garnish with additional cookies (watch the video).

Refrigerate for at least 4 hours, until cookies soften, and cake sets. Serve and enjoy.

Create different flavor variations:

Dulce de Leche Icebox Cake:

Fold 1/4 cup of GOYA® Dulce de Leche into whipped cream in step 1. Drizzle with additional GOYA® Dulce de Leche at the end of step 4, if desired.

Coffee Icebox Cake:

Whip 3 tbsp. brewed GOYA® Cafe Espresso into whipped cream in step 1. Garnish with a few chocolate-covered espresso beans, if desired.

Coconut Icebox Cake:

Fold 1/4 cup of GOYA® Cream of Coconut into whipped cream in step 1. Garnish with 1/4 cup shredded sweetened coconut at the end of step 4, if desired.