CHIPS AHOY! Mexican Hot Chocolate Icebox Sandwiches

Not rated
  • 20 min prep
  • 4 hr 20 min total
  • Makes 26 servings.


CHIPS AHOY! Mexican Hot Chocolate Icebox Sandwiches Recipe

Ingredients

  • 1 pkg. (4-serving size) chocolate fudge instant pudding mix
  • 1-1/2 cups milk
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. chili powder
  • 1 cup thawed frozen whipped topping
  • 52 CHIPS AHOY! Cookies, divided
  • 2 Tbsp. butter, melted
  • 2 tsp. cinnamon sugar

Instructions

  • Beat  pudding mix, milk and seasonings in large bowl with whisk 2 min. Stir in whipped topping.
  • Place  26 cookies, top sides down, in single layer on rimmed baking sheet; top with pudding mixture, adding bout 1-1/2 Tbsp. pudding mixture to each cookie. .
  • Cover  with remaining cookies, top sides up, to make 26 sandwiches.
  • Brush  with butter; sprinkle with cinnamon sugar.
  • Refrigerate  4 hours or until cookies are softened.

Recipe Tips

Food FactLook for bottles of cinnamon sugar in the spice section of your supermarket. Or you can make your own by mixing 2 tsp. sugar with 1/4 tsp. ground cinnamon.

NoteRefrigerating the filled cookie sandwiches for 4 hours softens the cookies to a cake-like texture.

SubstitutePrepare using chocolate instant pudding mix.

306162

Nutrition Information

Makes 26 servings.

Nutrition per serving:

    • Calories 140 
    • Total fat 7 g
    • Saturated fat 3 g
    • Cholesterol <5 mg
    • Sodium 140 mg
    • Carbohydrate 20 g
    • Dietary fiber <1 g
    • Total sugars 11 g
    •     Includes added sugars 9 g
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 6 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.