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Rainbow Chips Ahoy Cake

A super easy to make rainbow icebox cake!

Prep Time
20 mins
Cook Time
4 hrs
Chill time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

  • 1 teaspoon pure vanilla extract
  • 3 cups whipping cream (will make 6 cups when whipped)
  • Graham crackers
  • 1 package Rainbow Chips Ahoy/Candy Blasts
  • Rainbow sprinkles (optional)

Instructions

    Cup of Yum
  1. Make the whipped cream by beating the cream and vanilla extract together until it's fluffy/has soft peaks (use a hand mixer, stand mixer, or a whisk and some elbow grease). Using a spatula, divide the cream into four sections in the bowl (those will be your layers).
  2. Add a really thin layer of whipped cream to the bottom of the baking dish. Add a layer of graham crackers on top (you make need to break some up to fit).
  3. Add cream on top of the graham crackers then 1/3 of the rainbow cookies (I break them into smaller pieces). It doesn't have to be perfect and it's ok if there are still some small gaps. Feel free to fill in any gaps with leftover graham crackers. Repeat this process until you've used all the cookies and are left with a layer of whipped cream on top.
  4. Garnish with rainbow sprinkles if you're really into color like I am.
  5. Cover and refrigerate for at least four hours prior to serving (or overnight). I suggest eating this within 2-3 days or else it does get soggy.

Notes

  • I used a glass Pyrex dish that's slightly larger than an 8x8. I wouldn't use anything smaller than an 8x8 with the quantities given.
  • In Canada, Rainbow Chips Ahoy come in a 300g/10.6 ounce package. It appears that the Chips Ahoy Candy Blasts package is 12.4 ounces in the USA. Either would work. This cake isn't an exact science :)