Chocolate Chip Cookie Icebox Cake

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Looking for an impressive dessert that won’t take hours in the kitchen? Then, you’ve got to try this Chocolate Chip Cookie Icebox Cake! With only four ingredients, you can create a rich, creamy, and truly decadent dessert that will leave everyone wanting more!

And, here’s a bonus: This recipe requires no baking! Simply assemble the layers in a pan, chill it in the fridge overnight, and you’ll have a stunning dessert that looks like it took hours to make. Perfect for any occasion, from a dinner party to a casual get-together with friends, this dessert is sure to be a crowd-pleaser.

Next, try some of our other icebox cake recipes like this Pistachio Icebox Cake, S’mores Icebox Cake, or Lemon Icebox Cake.

Image of the Chocolate-Chip Cookie Icebox cake slice on a plate

A Delicious Chocolate Chip Cookie Icebox Cake

One evening while I was at my son’s sports practice, my husband sent me a text with a photo of a half-eaten dessert in our fridge, exclaiming, “Omg I don’t know what this is but it’s the greatest thing I’ve ever eaten.” The dessert turned out to be this very Chocolate Chip Cookie Icebox Cake!

If my husband’s rave review hasn’t already tempted you to try this cake, here are a few other reasons why you need it in your life:

  • It requires no baking and only has four ingredients. It’s quick and easy in just 15-20 minutes.
  • It’s a perfect make-ahead dessert–great if you’re making it for a special occasion.
  • Even though it’s simple to prepare, it looks fancy and complex.
  • And, most importantly, it’s downright delicious!

Process shots-- images of the pudding mix and milk being whisked together and then whipped cream being added in

What Is An Icebox Cake?

An Icebox Cake is a dessert with layers of cookies and a creamy filling. As the cake chills in the fridge overnight, the cookies absorb the moisture from the filling, transforming them into a cake-like texture. It’s a decadent and creamy dessert that’s perfect for any occasion, but especially nice in the summer when you don’t want to heat up the house by baking.

This Chocolate Chip Cookie Icebox Cake uses crisp chocolate-chip cookies that soften into the cake-like layer we’re after. The creamy filling combines whipped cream with sweet vanilla pudding, making it a perfect balance of flavors and textures.

Chocolate Chip Cookie Icebox Cake Ingredients

  1. Chocolate chip cookies: For this recipe, you’ll need crispy chocolate chip cookies that will soften as they absorb the moisture from the filling. While you can use high-end chocolate chip cookies such as Tate’s or Pepperidge Farm, they can get quite expensive. In our experience, we didn’t notice a significant difference between using those and regular Chips Ahoy cookies. We use and love regular (original) Chips Ahoy cookies in this cake.
  2. Instant vanilla pudding: The recipe calls for two small boxes of instant vanilla pudding mix (3.4 ounces each). Use regular instant pudding mix, not the cook-and-serve type, and not sugar-free or low-fat for the best texture and flavor. It’s important to follow the recipe directions below and not prepare the pudding according to package instructions. Jell-o® brand pudding mix is recommended for the best flavor.
  3. Milk: We recommend whole milk for a richer flavor and thicker consistency.
  4. Frozen whipped topping: Cool Whip is a common brand of frozen whipped topping and the one we use in our test kitchen. Be sure to choose regular, not sugar-free, or reduced-fat–they can become watery.

Trademark disclaimer: This recipe refers to some trademarked brands: Chips Ahoy, Tate’s, Pepperidge Farm, Jell-O, Cook Whip, and TruWhip. We use these names for two reasons. 1) They’re high-quality products that we use in our test kitchens and 2)they create instant name recognition to illustrate steps in the recipe process. We respect trademarks and branding!

QUICK TIP

You’ll need a lot of cookies for this cake, so make sure to use the family-sized box (18 oz) instead of the original (13 oz) size. When it comes to the type of cookies, using crispy cookies is key to achieving the right texture for this cake. So be sure to choose cookies that are crisp and not soft or chewy.

Chips Ahoy has quite a few fun flavors of crispy cookies–I’ve got my eye on this Reese’s Pieces flavor for next time!

Process shots of Chocolate Chip Icebox Cake-- images of the pudding mix and cookies being layered in

QUICK TIP

Whipped Topping Options

Chocolate Chip Cookie Icebox Cake calls for one 8-ounce container of Cool Whip®. If you’d like a healthier alternative, you can try TruWhip®. Or make your own whipped cream(recipe below) to use in place of the container of frozen whipped topping. Just FYI, Cool Whip is a non-dairy product, and of course, that isn’t the case with the homemade version.

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

In a mixing bowl attached to a stand mixer (with a whisk attachment) add 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. Now you’ve got homemade whipped cream to use in this recipe!

Process shots-- images of the rest of the layers being layered in

Here are some tips for making this Chocolate Chip Cookie Icebox Cake:

  • Chill the cake overnight: This cake needs time to chill in the fridge to allow the cookies to soften and absorb the moisture from the filling. So be sure to plan ahead and give the cake enough time to chill overnight.
  • Break cookies to fit pan: The chocolate chip cookies might not fit perfectly in the pan, so it’s okay to break them up into smaller pieces to fit. Don’t worry– they will still turn into a cake-like layer after they’ve softened.
  • Garnish: To add a nice finishing touch, consider sprinkling a handful of miniature chocolate chips or crumbled (leftover) cookies on top of the cake slices. This will not only add a decorative element but also an extra burst of chocolatey goodness to each bite.

STORAGE

Chocolate Chip Cookie Icebox Cake Storage

Chocolate Chip Cookie Icebox Cake is the perfect choice to make ahead of time since the cookie layers needs time to soften into cake-like layers. Eat the cake on days 2 or 3. It may become watery after that.

To store the cake, serve it directly from the fridge. Return any leftovers to the fridge promptly.

This cake isn’t a good choice for freezing and thawing. It contains a lot of dairy, which can cause it to become grainy and watery upon thawing.

image of a slice of the Chocolate Chip Cookie Icebox Cake on a plate with a bite out of it

QUICK TIP

Here’s our favorite 8×8-inch pan to make this cake in. These parchment paper sheets are a game changer for lining the pan and these binder clips hold the parchment paper in nicely!

More No-Bake Desserts:

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Chocolate Chip Cookie Icebox Cake

5 from 2 votes
Looking for an impressive dessert that won't take hours in the kitchen? Then, you've got to try this Chocolate Chip Cookie Icebox Cake! With only four ingredients, you can create a rich, creamy, and truly decadent dessert that will leave everyone wanting more!
Print Recipe

Chocolate Chip Cookie Icebox Cake

5 from 2 votes
Looking for an impressive dessert that won't take hours in the kitchen? Then, you've got to try this Chocolate Chip Cookie Icebox Cake! With only four ingredients, you can create a rich, creamy, and truly decadent dessert that will leave everyone wanting more!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword Chocolate Chip Cookie Icebox Cake
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings 16 servings
Chelsea Lords
Calories 258kcal
Cost $7.45

Ingredients

  • 1 pkg. (18.2 oz.) chocolate chip cookies Family-Size (We prefer Chips Ahoy) (Note 1)
  • 2 pkgs. (3.4 oz. each) instant vanilla pudding (Note 2)
  • 2ÂĽ cups milk (We use whole milk)
  • 1 container (8 oz.) frozen whipped topping thawed and divided (like Cool Whip) (Note 3)

Instructions

  • PREP: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal. Set aside for now. Remove 1 heaping cup of whipped topping and set it aside.
  • PUDDING: In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Take the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
  • LAYER CAKE: Place down an even layer of cookies in the prepared pan, breaking them apart as needed to fit the pan. Top with half of the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with one more layer of cookies. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of cookies. Finally, spread on the reserved whipped topping in an even layer. Cover the cake and refrigerate for 8 hours.
  • SERVE: When ready to serve, cut the cake into squares (see Note 4) and, if desired, crumble a few reserved cookies on top as a garnish.
  • STORAGE: We recommend eating the cake on days 2 or 3. It needs 12 hours to soften the cookies but can become watery after several days. To store the cake, serve it directly from the fridge. Any leftovers should be returned to the fridge promptly. Freezing is not recommended.

Video

Recipe Notes

Note 1: Chocolate chip cookies: You'll need a lot of cookies for this cake, so make sure to pick the family-sized box (18 oz) instead of the original (13 oz) size. When it comes to the type of cookies, using crispy cookies is key to achieving the right texture for this cake. So avoid soft or chewy cookies. We prefer Chips Ahoy original Chocolate Chip Cookies.
Note 2: Instant vanilla pudding: Use two boxes of regular instant pudding mix-- not sugar-free, not low-fat, and not the cook-and-serve type. Be sure to get the right size pudding box. Get the small 3.4-ounce boxes. When using the pudding mix, follow my specific recipe directions — don’t prepare it according to package instructions.
Note 3: Frozen whipped topping: Cool Whip is a common brand of frozen whipped topping and the one we use in our test kitchen. Be sure to use regular, not sugar-free or reduced-fat which can become watery. Or make your own--recipe for homemade whipped cream is in the blog post!
Note 4: Make clean cuts: When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.

Nutrition Facts

Serving: 1serving | Calories: 258kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 211mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin A: 66IU | Calcium: 53mg | Iron: 0.4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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2 Comments

  1. This was amazingly good! It was looking for an easy dessert to make but the flavor and texture were really more than I had expected. It ended up being the favorite dessert of my family get together.

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