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CHIPS AHOY! Easy Icebox Cake

Only you will know it took just 20 minutes to make this CHIPS AHOY! no bake dessert perfect for any patriotic holiday.

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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