Chips Ahoy Icebox Cake
This Chips Ahoy Icebox Cake can be made with Chips Ahoy Cinnamon Thins or regular Chips Ahoy. I used the Thins, so if you use thicker cookies you may need fewer.
Servings 8
Cost 5
Ingredients
- 45 count Chips Ahoy Thins buy 2 bags
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar plus more if desired
- 1 ½ teaspoons vanilla extract
- Some chopped nuts any kind for topping
Instructions
- Have ready a 2 quart 8-inch square baking dish.
- Whip the cream, gradually adding the sugar and vanilla.
- Spread a very thin layer of whipped cream across the bottom of the dish, then line up 9 cookies.
- Top with a layer of whipped cream (about a cup -- but this is an estimate) and then keep layering with more cookies and whipped cream to make 5 layers of 9. Spread whipped cream across top.
- Cover and chill for 4 to 6 hours. Regular size Chips Ahoy will take 6 hours to soften, but the Thins will probably be soft in 4.
- Sprinkle your favorite type of nuts over the top.
Notes
If you want to cut neat squares, line the pan with plastic wrap, leaving a large overhang on each side. Assemble and chill as directed. After the cookies have softened (about 4 hours), bring the plastic wrap up and over the cake and freeze until firm. Lift from pan and cut into squares.