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CHIPS AHOY! Mexican Hot Chocolate Icebox Sandwiches

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 time20 min
Total time4hr 20min
ServingsMakes 26 servings.
  • 1 pkg. (4-serving size) chocolate fudge instant pudding mix
  • 1½ cups milk
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. chili powder
  • 1 cup thawed frozen whipped topping
  • 52 CHIPS AHOY! Cookies, divided
  • 2 Tbsp. butter, melted
  • 2 tsp. cinnamon sugar
  • 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 Fact
    Look 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.
  • Note
    Refrigerating the filled cookie sandwiches for 4 hours softens the cookies to a cake-like texture.
  • Substitute
    Prepare using chocolate instant pudding mix.


Nutrition Information

Nutrition Per Serving

 % 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 A2 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron6 %DV
Potassium2 %DV
Vitamin D0 %DV

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