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!
Simple icebox cakes are some of my favorite desserts because they are so easy! If you haven’t made an icebox cake before, you need to try it! The premise is hard cookies are layered with a whipped cream base and refrigerated overnight. The cookies soak in the moisture from the cream resulting in an amazing cake like dessert without any baking!
This cake takes less than 10 minutes to put together and tastes amazing! Before you lay the cookies out, you can dip them in Bailey’s Irish Cream for a grown up kick (I know right?! You’re welcome). Be sure it’s just a VERY quick dip or the cake will be too soft…. trust me on this one!
In this recipe I use fresh whipped cream. If you prefer, whipped topping such as Cool Whip works perfectly as well! I’ve made it both ways with equally fabulous results! Either way, you will need a total of 6-8 cups of whipped cream/topping.
Note: This uses the Original Chips Ahoy! Cookies, not the “chewy” variety.
NO BAKE CHIPS AHOY! ICEBOX CAKE
- 45 Original Chips Ahoy Cookies approx. 2 packages plus 2 extra for garnish
- 4 cups of heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 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 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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