Chocolate Chip Cookie Icebox Cake

5 from 1 vote

With just four ingredients, you can whip up this rich, creamy, and decadent Chocolate Chip Cookie Icebox Cake that will have everyone coming back for more!

Prep Time20

Chilling Time8

Total Time8 20

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Chocolate Chip Cookie Icebox Cake

Servings: servings

Author: Chelsea Lords

Cost: $7.45

Equipment

8 x 8-inch baking pan lined

Ingredients

1 (18.2-ounce) package chocolate chip cookies see note 1
2 (3.4-ounce) packages instant vanilla pudding mix see note 2
2-1/4 cups whole milk
1 (8-ounce) container frozen whipped topping thawed, divided, see note 3

US - Metric

Instructions

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 as well.
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.
Place down an even layer of cookies in the prepared pan, breaking them apart as needed to fit the pan. Top with half 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 cup of whipped topping in an even layer. Cover the cake and refrigerate for 8 hours.
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.

Notes

Note 1: You'll need a lot of cookies for this cake, so make sure to get the family-sized box (18-ounce) instead of the original (13-ounce) size. When it comes to the type of cookies, avoid soft or chewy cookies. I prefer Chips Ahoy original Chocolate Chip Cookies.

Note 2: Use two boxes of regular instant pudding mix—not sugar-free, low-fat, or cook-and-serve. Be sure to get the small 3.4-ounce boxes. When using the pudding mix, follow my recipe directions—don’t prepare it according to package instructions.

Note 3: Cool Whip is a common brand of frozen whipped topping and the one I use in the test kitchen. Be sure to use regular, not sugar-free or reduced-fat, which can become watery. You can also make your own; the recipe for homemade whipped cream is in the blog post!

Note 4: When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water and dry it on a kitchen towel before cutting and repeat for each slice.

Storage: I recommend eating the cake on days 2 or 3. It needs 12 hours to soften properly, but it 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.

Nutrition