Getting out of a rut

My brain has been feeling a bit on overload lately... with the holidays ending and being sick for most of that month, then January in our house being... weird for LOTS of reasons, it just feels like we are in autopilot and doing what we can do and somehow new recipes haven't entered the picture. I have been doing the known and going with it because known is known... Known is predictable and we know we like them. Well it was time to change things up, Spring is coming and let's do some shaking up. I've been helping with church dinners and with that comes dessert. I don't ask people to bring desserts then not bring them myself - unless I'm in Florida and physically can't... and honestly I thought about making one and tossing it in the freezer at church and letting folks know... don't worry I didn't. But I did make this amazing dessert. This Chocolate Chip Cookie Icebox Cake is a lot like my old standby of Eclair Cake, but it's with chocolate chips cookies! It's amazing, like honestly amazing. It was so good. I forgot to drizzle some chocolate syrup on the top and honestly my picture is of my serving I had at church on a paper plate. But I was hearing people all over talking about it and it was really that good. This could easily be made with gluten free cookies for an easy gluten free dessert too. Lots of options here - just don't use raisin cookies - that seems... mean.

Chocolate Chip Cookie Icebox Cake
2 (13 ounce) package chocolate chip cookies (not chewy)
2 (3.4-ounce) packages instant vanilla pudding mix
1/4 cups whole milk
2 (8-ounce) container frozen whipped topping thawed, divided,

Instructions
Remove 1 1/2 heaping cups of whipped topping and set it aside as well.
In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Take the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
Place down an even layer of cookies in a 9 x 13 pan, breaking them apart as needed to fit the pan. Top with half the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with one more layer of cookies. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of cookies. Finally, spread on the reserved cup of whipped topping in an even layer. Cover the cake and refrigerate for 8 hours.
When ready to serve, crumble a few reserved cookies on top as a garnish. Add some mini chocolate chips and maybe chocolate syrup to the top.