SPREAD A THIN LAYER OF WHIPPED CREAM ON THE BOTTOM OF YOUR BAKING DISH.
DIP EACH CHOCOLATE CHIP COOKIE IN THE COFFEE, JUST FOR A SECOND OR TWO.
PLACE THE DIPPED COOKIES INTO AN EVEN LAYER OUT OVER TOP OF THE WHIPPED CREAM IN A SINGLE LAYER.
REPEAT EACH LAYER TWO MORE TIMES, FOR A TOTAL OF THREE LAYERS EACH.
FINISH BY SPREADING ON A FINAL LAYER OF WHIPPED CREAM. SPREAD IT SMOOTHLY OUT OVER TOP.
COVER THE DISH TIGHTLY WITH CLING WRAP AND FREEZE (FLAT) FOR 4-5 HOURS, OR UNTIL FROZEN THROUGH.
REMOVE THE ICEBOX CAKE FROM THE FREEZER, AND REMOVE THE CLING WRAP. USING THE SMALLEST HOLES ON A CHEESE GRATER, GRATE THE CHOCOLATE BAR AND SPREAD THE SHAVINGS JUDICIOUSLY OUT OVER TOP OF THE CAKE.
SLICE THE CAKE AND SERVE. ENJOY!