Chocolate Chip Cookie Icebox Cake
User Reviews
4.5
48 reviews
Excellent
Chocolate Chip Cookie Icebox Cake
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An upgraded 3-ingredient icebox cake with gluten-free cookies and dairy-free coconut whipped cream. It's cool, creamy and perfect for summer cookouts and parties.
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Ingredients
- 2 boxes Simple Mills Crunchy Chocolate Chip Cookies save 2 for topping
- 9 oz dairy-free coconut whipped topping (about 3 cups)
- 1/4 cup vegan chocolate chips
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Instructions
- Place a single layer of chocolate chip cookies into the base of your springform pan.
- Spread 1 1/2 cups of whipped topping over cookies. Add another layer of cookies and spread on remaining whipped topping. Sprinkle chocolate chips and cookie crumbs on top.
- Cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours or up to overnight. Cake can be made 1 day ahead.
Notes
- If you don't have a springform pan, feel free to use an 8x8 square baking dish or a bowl.
Nutrition Information
Show Details
Serving
1/10 of recipe
Calories
248kcal
(12%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
16g
(25%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1/10 of recipe | |
| Calories | 248kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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