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Chocolate Chip Cookie Icebox Cake

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.

Prep Time
20 mins
Set Time
4 hrs
Total Time
20 mins
Servings: 10
Calories: 248 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Place a single layer of chocolate chip cookies into the base of your springform pan.
  2. 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.
  3. 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

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

% 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.