CHIPS AHOY! Ice Cream Cheesecake
This easy-to-make no-bake frozen cheesecake is sure to wow family and friends!
Prep time15 min
Total time4hr 15min
Servings16 servings.
Ingredients
- 1 pkg. (15.2 oz.) CHIPS AHOY! Cookies, divided
- 2 Tbsp. butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sugar
- 2 tsp. vanilla
- 1½ qt. (6 cups) vanilla ice cream, slightly softened
Preparation
- Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
- Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
Recipe Tips
- Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind! - Special Extra
Drizzle chilled cheesecake with chocolate or caramel sauce, then top each serving with a dollop of thawed frozen whipped topping. - Variation
Prepare in a 13x9-inch pan instead of the springform pan.
116062
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 23g | |
| Saturated fat 12g | |
| Cholesterol 65mg | |
| Sodium 250mg | |
| Carbohydrate 37g | |
| Dietary fiber 1g | |
| Total sugars 27g | |
| Protein 5g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 10 %DV |
| Iron | 4 %DV |
