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CHIPS AHOY! Mexican Hot Chocolate Icebox Sandwiches

Sweeten up Taco Tuesday by adding these no bake treats to your Mexican fiesta!  A spiced pudding filling is sandwiched between packaged chocolate chip cookies.

Prep time

20 min

Total time

4 hr 20 min

Servings

Makes 26 servings.

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    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
Preparation
  • 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 about 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
Amount per serving Calories 140
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol <5mg
Sodium 140mg
Carbohydrate 20g
Dietary Fiber <1g
Total Sugars 11g
Added Sugars 9g
Protein 2g
Vitamin A 2% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 6% DV
Potassium 2% DV
Vitamin D 0% DV

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