Gluten-Free Chocolate Chip Ice Box Cake

Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.

To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.

To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.