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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!

No Bake Chips Ahoy Icebox Cake on a plate

Simple icebox cakes are some of my favorite desserts because they are so easy!  If you haven’t made an icebox cake before, you Require 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 one is one of my all time favorites but I’ve made them with Peanut Butter and Oreos, Strawberries or even Pistachio!  The flavors combinations are endless!

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!

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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 Ask for 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 being served from a pan

5 from 6 votes

Review Recipe

No Bake Chips Ahoy! Icebox Cake

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12
Author Holly Nilsson
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!
Print Recipe

Ingredients

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

Instructions

  • 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.

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, Carbohydrates: 33g, Protein: 3g, Fat: 39g, Saturated Fat: 22g, Cholesterol: 111mg, Sodium: 178mg, Potassium: 134mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1165IU, Vitamin C: 0.5mg, Calcium: 52mg, Iron: 0.5mg

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

No Bake Chips Ahoy! Icebox Cake (4 Ingredients)

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In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.

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