Salted Caramel Cookie Icebox Cake

• 2 ½ c whipping cream, chilled
• ½ c powdered sugar
• 1 tbsp vanilla bean paste or extract
• 1 (8 oz) block cream cheese, softened to room temperature
• 2 boxes The Fresh Market Salted Caramel Crispie Cookies
• 1 jar The Fresh Market Caramel Sauce
• 1 jar The Fresh Market Chocolate Sauce

Beat whipping cream (in a chilled bowl, using chilled beaters) on high speed until soft peaks form. Add powdered sugar and vanilla paste and whip to stiff peaks.

Beat the cream cheese in a separate bowl until fluffy. Add whipped cream to cream cheese and whip together until fluffy and smooth.

To assemble, arrange one layer of cookies in the bottom of a 9-inch spring form pan. Break some cookies in order to cover the bottom entirely. Spread a thin layer, about 2/3 c, of the whipped cream mixture over the cookies. Repeat the layers until you run out of cookies, ending with a layer of cream. Reserve about 1 c cream for finishing. Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a sharp knife around the outside of the cake. Gently remove the spring form pan. Use reserved cream to cover top and smooth out sides.

To serve, warm the sauces in a small saucepan over low heat. Drizzle over the top of the dessert. Top with crumbled cookies. Cut icebox cake into wedges with a serrated knife.