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CHIPS AHOY! Ice Cream Cake

CHIPS AHOY! Ice Cream Cake

Chocolate chip cookies edge a pan layered with cookie crumbs, fudge sauce and two ice cream flavors. This frozen, no-bake dessert is a summer delight.

Prep time30 min
Total time4hr 45min
Servings12 servings.
  • 1 pkg. (15.25 oz.) CHIPS AHOY! Cookies (39 cookies), divided
  • ¼ cup butter or margarine, melted
  • ¾ cup hot fudge ice cream topping, divided
  • 3 cups vanilla ice cream, divided
  • 3 cups chocolate ice cream, divided
  • ¾ cup thawed frozen whipped topping
  • 7 maraschino cherries
  • Set aside 12 cookies. Crush remaining cookies; mix with butter. Press 2/3 onto bottom of 9-inch springform pan. Stand reserved cookies around edge. Microwave 1/2 cup fudge topping as directed on package; drizzle over crust. Freeze 15 min.
  • Soften 1-1/2 cups of each flavor ice cream; spread, 1 flavor at a time, over fudge layer in crust. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
  • Freeze 4 hours or until firm. When ready to serve, top dessert with whipped topping. Microwave remaining fudge topping as directed on package; drizzle over dessert. Garnish with cherries.
Recipe Tips
  • Size-Wise
    You'll know it's a special occasion when you get to enjoy a serving of this rich dessert.
  • Make it Easy
    To easily crush the cookies into crumbs, process them in a food processor or blender.
  • Note
    If you don't have a springform pan, you can prepare dessert in 9-inch pie plate instead.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 12g 
Cholesterol 35mg 
Sodium 260mg 
Carbohydrate 56g 
   Dietary fiber 2g 
   Total sugars 36g 
Protein 5g 
Vitamin A8 %DV
Vitamin C0 %DV
Calcium10 %DV
Iron8 %DV

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