Chips Ahoy Ice Cream Cake Recipes

NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)

Steps:

• Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
• Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.
• Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.

CHIPS AHOY ICE CREAM CAKE

Steps:

• CRUSH 30 of the cookies.
• Mix cookie crumbs and margarine;
• press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate.
• Stand remaining 12 cookies around edge of pan.
• Microwave 3/4 cup of the sundae topping as directed on pkg.;
• drizzle onto bottom of crust.
• Freeze 15 minute
• SOFTEN 1-1/2 cups of each flavor of ice cream;
• spread, 1 layer 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.
• Microwave remaining 1/4 cup sundae topping as directed on pkg.
• Top dessert with whipped topping, the sundae topping and cherries just before serving.
• Store leftover dessert in freezer.

NO BAKE CHIPS AHOY! ICEBOX CAKE

Steps:

• 1. Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside. Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds. You don't want the cookies to get soggy or your cake will be too soft! Lay cookies out to cover the bottom of a 9x13 pan. (My rows were 3 x 15 cookies). Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream. Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.