This is my go to recipe for potlucks! 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!
Review Recipe

NO BAKE CHIPS AHOY! ICEBOX CAKE

Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Author Holly Nilsson
Course Dessert
Cuisine American
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!
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Ingredients

  • 45 Original Chips Ahoy Cookies approx. 2 packages plus 2 extra for garnish
  • 4 cups of heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

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Instructions

  1. Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
  2. 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.
  3. Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.

Recipe Notes

6-8 cups of whipped topping (such as Cool Whip) can be substituted for whipped cream if desired. If you do use whipped topping, vanilla and sugar are not required. Just use the topping as is.
Nutrition Information
Calories: 493, Fat: 39g, Saturated Fat: 22g, Cholesterol: 111mg, Sodium: 178mg, Potassium: 134mg, Carbohydrates: 33g, Fiber: 1g, Sugar: 16g, Protein: 3g, Vitamin A: 23.3%, Vitamin C: 0.6%, Calcium: 5.2%, Iron: 2.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword icebox cake recipe