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CHIPS AHOY! Easy Icebox Cake

Prep time

20 min

Total time

4 hr 20 min

Servings

Makes 16 servings.

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    Ingredients
    • 1 pkg. (4-serving size) white chocolate instant pudding
    • 2 cups milk
    • 2-1/2 cups thawed frozen whipped topping, divided
    • 1/4 cup multi-colored sprinkles (red, white and blue), divided
    • 33 CHIPS AHOY! Team USA Limited Edition Cookies, divided
    • 3 Tbsp. seedless raspberry jam, warmed
Preparation
  • Beat  pudding mix and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping and 3 Tbsp. sprinkles. Let stand 5 min.
  • Meanwhile,  place 10 cookies in single layer on 9-inch serving plate; brush tops evenly with 1 Tbsp. jam. Spread with 1/2 of the pudding mixture. Repeat with 10 of the remaining cookies, 1 Tbsp. of the remaining jam and remaining pudding mixture. Top with 10 of the remaining cookies; brush with remaining jam.
  • Pipe  or spoon remaining whipped topping over dessert, top with remaining cookies.
  • Refrigerate  4 hours or until cookies have softened to cake-like texture. Garnish with remaining sprinkles just before serving.

Recipe Tips

Food FactsYou will need to purchase 2 pkg. (11.75 oz. each) CHIPS AHOY! Team USA Cookies to prepare this patriotic icebox cake. Or, you can instead prepare this fun recipe using a 13-oz. pkg. of regular CHIPS AHOY! Cookies.

NoteThis simple icebox cake can be refrigerated up to 24 hours before garnishing with remaining sprinkles just before serving.

VariationPrepare using vanilla instant pudding and/or whipped cream.

397860

Nutrition Information

Nutrition per serving

  • Calories

    200

  • Total fat

    8g

  • Saturated fat

    4.5g

  • Trans fat

    0g

  • Cholesterol

    <5mg

  • Sodium

    160mg

  • Carbohydrate

    11g

  • Dietary fiber

    0g

  • Total sugars

    22g

  • Added sugars

    19g

  • Protein

    2g

  • Vitamin A

    2%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    4%DV

  • Potassium

    2%DV

  • Vitamin D

    2%DV

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