CHIPS AHOY!-Wich Ice Cream "Cake"

CHIPS AHOY!-Wich Ice Cream "Cake"

Prep time30 min
Total time4hr 30min
ServingsMakes 16 servings, 1/16 recipe each.
  • 33 Chips Ahoy! Original Cookies, divided
  • 1 bottle (334 mL) hot fudge ice cream topping, warmed, divided
  • 1½ L cookie dough ice cream, softened, divided
  • 1 cup thawed frozen whipped topping
  • 2 Tbsp. miniature semi-sweet chocolate chips
  • Arrange 12 cookies on bottom of 9-inch springform pan, breaking cookies into pieces as necessary to evenly cover bottom of pan.
  • Cut 2 of the remaining cookies in half; chop 9 of the remaining cookies.
  • Reserve 2 Tbsp. fudge topping for later use. Carefully spread half of the ice cream over cookie layer in pan; top with remaining fudge topping, spreading topping to completely cover ice cream layer in pan. Sprinkle with chopped cookies.
  • Freeze 1 hour.
  • Spread remaining ice cream over chopped cookie layer in pan. Arrange remaining whole and halved cookies over dessert.
  • Freeze 2 to 3 hours or until firm.
  • Top with whipped topping and chocolate chips, then drizzle with reserved fudge topping just before serving.
Recipe Tips
  • Size Wise
    Serve this delicious dessert with 1/2 cup colourful mixed fresh berries to help you reach the recommended 2 cups of fruit per day.
  • Special Extra
    For a patriotic look, top with red and white coloured sprinkles before serving.
  • Substitute
    Prepare using your favourite flavour of ice cream.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 16g 
   Saturated 8g 
Cholesterol 15mg 
Sodium 300mg 
Carbohydrate 58g 
   Dietary fiber 2g 
   Sugars 35g 
Protein 5g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium10 %DV
Iron10 %DV

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