Using a small cake pan (I used a 7"x5" pan) or food container, line the bottom with cookies, fully covering the bottom of the pan.

Spoon 2-3 large spoonfuls of coconut whipped cream over the cookies, spreading evenly. Repeat with two more layer of cookies, and whipped cream, finishing with whipped cream on top.

Top the cake with a few crushed cookies, and chopped almond butter cups if desired. Cover the cake pan and transfer to the fridge for 4 hours, or overnight.

Transfer to the freezer for 30-45 minutes before serving. Remove from the freezer and serve while still cold!