NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)
This Chips Ahoy Icebox Cake Recipe needs just a few ingredients and only about 10 minutes of prep! It's so easy to make and even easier to make with a fluffy whipped cream and deliciously soft cakey layers of cookie!
Provided by Holly Nilsson
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
- Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.
- Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Protein 3 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 178 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
CHIPS AHOY ICE CREAM CAKE
Make and share this Chips Ahoy Ice Cream Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Frozen Desserts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- CRUSH 30 of the cookies.
- Mix cookie crumbs and margarine;
- press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate.
- Stand remaining 12 cookies around edge of pan.
- Microwave 3/4 cup of the sundae topping as directed on pkg.;
- drizzle onto bottom of crust.
- Freeze 15 minute
- SOFTEN 1-1/2 cups of each flavor of ice cream;
- spread, 1 layer at a time, over fudge layer in crust.
- Sprinkle with remaining crumb mixture.
- Scoop remaining ice cream into balls; place over crumb layer.
- FREEZE 4 hours or until firm.
- Microwave remaining 1/4 cup sundae topping as directed on pkg.
- Top dessert with whipped topping, the sundae topping and cherries just before serving.
- Store leftover dessert in freezer.
Nutrition Facts : Calories 501.1, Fat 29.3, SaturatedFat 11.9, Cholesterol 53.4, Sodium 340.9, Carbohydrate 57.4, Fiber 2.5, Sugar 25.6, Protein 6.1
CHIPS AHOY ICE CREAM CAKE
Steps:
- prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.
Nutrition Facts : Calories 441 calories, Fat 25.6209333333333 g, Carbohydrate 47.0493333333333 g, Cholesterol 65.8933333333333 mg, Fiber 1.56799997329712 g, Protein 6.10026666666667 g, SaturatedFat 12.3003066666667 g, ServingSize 1 1 Serving (177g), Sodium 272.066666666667 mg, Sugar 45.4813333600362 g, TransFat 1.54336 g
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