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Chips Ahoy! icebox cake layers of cookies and cream dessert

Chips Ahoy! Icebox Cake

Chips Ahoy! Icebox Cake is an effortless no-bake dessert featuring layers of pudding and crunchy cookies, perfect for parties and gatherings.
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Prep Time 15 minutes
Total Time 8 hours
Servings: 12 slices
Course: Dessert, Party Food
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 packages Nabisco Chips Ahoy! Original Cookies (13oz each)
  • 3.5 cups cold milk (divided)
  • 2 boxes Jell-O Vanilla Instant Pudding mix (3.4oz each)
  • 1 tub Cool Whip (thawed, 8oz)
  • to taste Mini chocolate chips (for garnish)

Method
 

Preparation
  1. 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.
  2. Fold the thawed Cool Whip into the pudding until smooth and fluffy.
  3. Pour the remaining 1/2 cup of milk into a small, shallow bowl.
  4. 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.
  5. Spread half of the fluffy pudding mixture over the cookie layer.
  6. Add a second layer of milk-dunked cookies, followed by the remaining pudding mixture.
  7. Top with a final layer of dunked cookies and a sprinkle of mini chocolate chips.
  8. Refrigerate overnight (at least 8 hours).

Notes

For the best texture, serve the cake straight from the refrigerator after cutting into squares. Feel free to customize with toppings or different flavors of pudding.