Chocolate Chip Cookie Icebox Cake
This Chocolate Chip Cookie Icebox Cake is a no-bake, creamy, and crispy layered treat perfect for warm days and any sweet occasion.
Servings: 8 servings
Ingredients
- 1 package chocolate chip cookies 18.2-ounce
- 2 packages instant vanilla pudding mix 3.4-ounce each
- 2-1/4 cups whole milk
- 1 container frozen whipped topping 8-ounce, thawed, divided
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk. Continue whisking for about 2 minutes, or until the mixture thickens.
- Gently fold in half of the thawed whipped topping into the pudding mixture until well combined.
- In your 9x13 inch baking dish, start by placing a layer of chocolate chip cookies on the bottom. Arrange in a single layer or slightly overlapping.
- Spread half of the pudding mixture over the layer of cookies evenly using a spatula.
- Add another layer of chocolate chip cookies on top of the pudding, followed by the remaining pudding mixture. Smooth it out with your spatula.
- Top the cake with the remaining whipped topping, spreading it out evenly. Garnish with extra chocolate chips or cookie crumbles if desired.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the cookies to soften and the flavors to meld together.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Whisk or electric mixer
- Spatula
Notes
- Make the cake a day ahead for best flavor and texture.
- Use homemade whipped cream instead of frozen whipped topping for a fresh alternative.
- Store in refrigerator covered for up to three days; cookies soften over time.
- Add fresh berries or caramel drizzle for seasonal variations.
- Freeze portions if needed, though texture may change after thawing.