Home > Desserts > Chocolate Chip Cookie Icebox Cake Chocolate Chip Cookie Icebox Cake April 20, 2022 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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! 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 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. 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. Milk: We recommend whole milk for a richer flavor and thicker consistency. 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! 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! 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. 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: No-Bake Cookies chocolate and peanut butter Mint Oreo Truffles made with Mint Oreo cookies Chocolate Chip Dip with mini chocolate chips Malted Milkshake with malted milk powder No-Bake Granola Bars with a chocolate drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chip Cookie Icebox Cake 5 from 1 vote - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Chocolate Chip Cookie Icebox Cake 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Chilling Time 8 hours hours Total Time 8 hours hours 20 minutes minutes Servings 16 servings Calories 258kcal Author Chelsea Lords 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)▢ 2¼ cups milk (We use whole milk)▢ 1 container (8 oz.) frozen whipped topping thawed and divided (like Cool Whip) (Note 3) InstructionsPREP: 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. Recipe NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.