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
NO BAKE CHIPS AHOY ICEBOX CAKE RECIPE - (4.2/5)
Provided by kelsbe
Number Of Ingredients 5
Steps:
- 1. Place cold cream, sugar & vanilla in a large bowl. Beat on high until stiff peaks form, set aside. 2. Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds. You don't want the cookies to get soggy or your cake will be too soft! 3. Lay cookies out to cover the bottom of a 9"x13"pan ( 3 rows of 5). Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two times finishing with a layer of whipped cream. 4. Crush remaining cookies & sprinkle on top of cake. Cover & refrigerate overnight.
NO BAKE CHIPS AHOY! ICEBOX CAKE
Steps:
- 1. Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside. Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds. You don't want the cookies to get soggy or your cake will be too soft! Lay cookies out to cover the bottom of a 9x13 pan. (My rows were 3 x 15 cookies). Spread 1/3 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.
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