why make this recipe
Chips Ahoy! Icebox Cake is the perfect dessert for any occasion. It’s easy to make and requires no baking, making it great for both novice and experienced cooks. The layers of creamy pudding and crunchy cookies create a delightful texture that everyone will love. Plus, it can be made a day ahead, so it’s ideal for parties and gatherings.
how to make Chips Ahoy! Icebox Cake
Ingredients:
- 2 (13oz) packages Nabisco Chips Ahoy! Original Cookies
- 3 1/2 cups cold milk (divided)
- 2 (3.4oz) boxes Jell-O Vanilla Instant Pudding mix
- 1 (8oz) tub Cool Whip (thawed)
- Mini chocolate chips (for garnish)
Directions:
- In a large bowl, whisk the 2 boxes of instant vanilla pudding with 3 cups of cold milk for 2 minutes. Let sit for 5 minutes to thicken.
- Fold the thawed Cool Whip into the pudding until smooth and fluffy.
- Pour the remaining 1/2 cup of milk into a small, shallow bowl.
- Quickly dunk each Chips Ahoy! cookie into the milk for 1 second, then lay them in a single layer at the bottom of a 9×13 inch glass baking dish.
- Spread half of the fluffy pudding mixture over the cookie layer.
- Add a second layer of milk-dunked cookies, followed by the remaining pudding mixture.
- Top with a final layer of dunked cookies and a sprinkle of mini chocolate chips. Refrigerate overnight (at least 8 hours).
how to serve Chips Ahoy! Icebox Cake
Serve the Chips Ahoy! Icebox Cake straight from the refrigerator, cutting it into squares. This dessert is best enjoyed chilled for a refreshing taste. You can add extra mini chocolate chips or even drizzle some chocolate sauce on top for added flavor.
how to store Chips Ahoy! Icebox Cake
Store any leftovers in the refrigerator. Cover the dish tightly with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 3 to 5 days, but it’s best eaten within the first couple of days for the best taste and texture.
tips to make Chips Ahoy! Icebox Cake
- Make sure to let the pudding mixture thicken properly for the best consistency.
- Don’t dunk the cookies for too long in the milk; just a quick dip is enough to keep them from getting too soggy.
- Feel free to add your favorite toppings, like caramel sauce or crushed nuts, for a delicious twist.
variation
You can easily customize this icebox cake by using different flavors of pudding or cookies. Consider using chocolate cookies and chocolate pudding for a rich chocolate version. Adding fresh fruit like sliced strawberries or bananas between the layers can also give a fresh and fruity taste.
FAQs
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Yes, homemade whipped cream can be used, but make sure it’s well whipped so it holds its shape.
Q: How long does the cake need to set in the fridge?
A: It’s best to refrigerate the cake for at least 8 hours or overnight to let the flavors meld and the cookies soften.
Q: Can I freeze the Chips Ahoy! Icebox Cake?
A: Freezing is not recommended as it may affect the texture of the cookies and the whipped cream. It’s best enjoyed fresh and chilled.
Chips Ahoy! Icebox Cake
Ingredients
Method
- In a large bowl, whisk the 2 boxes of instant vanilla pudding with 3 cups of cold milk for 2 minutes. Let sit for 5 minutes to thicken.
- Fold the thawed Cool Whip into the pudding until smooth and fluffy.
- Pour the remaining 1/2 cup of milk into a small, shallow bowl.
- Quickly dunk each Chips Ahoy! cookie into the milk for 1 second, then lay them in a single layer at the bottom of a 9×13 inch glass baking dish.
- Spread half of the fluffy pudding mixture over the cookie layer.
- Add a second layer of milk-dunked cookies, followed by the remaining pudding mixture.
- Top with a final layer of dunked cookies and a sprinkle of mini chocolate chips.
- Refrigerate overnight (at least 8 hours).