Chocolate Chip Icebox Cake

piece of chocolate icebox cake on a plate

Layers of chocolate chip cookie, pudding and whipped cream will taste like all your dreams coming true! Make ahead for the next day for best results.

Course Dessert

Cuisine American

Keyword no bake cake, summer

Prep Time 30

Chill Time 4

Servings

Calories 488kcal

Author Julie Clark

Ingredients

1 cup powdered sugar
16 ounces cream cheese (at room temperature)
2 teaspoons vanilla
4 cups heavy cream
3 packages of chocolate chip cookies (either regular or chewy, 13.3 ounces for each package)
1 large box instant chocolate pudding (we used sugar free which was 2.1 ounces)
3 cups cold milk

Instructions

Using a stand mixer or hand mixer, cream together the cream cheese, powdered sugar, and vanilla until combined. Scrape the sides, then add the heavy cream. Whip on medium speed for about 2 minutes, or until the mixture creates soft peaks. Set whipped cream aside.
In a 9x13 pan, lay 24 cookies flat on the bottom.
Add half of the whipped topping on top of the cookies and spread evenly.
Add another layer of 24 cookies.
Make the pudding according to package directions. Once set, add all of the pudding as the next layer.
Add another layer of 24 cookies.
Add a layer of the remaining cream cheese mixture. If there is more leftover than you would prefer, you can leave some out.
Crumble a few of the leftover cookies on top of the whipped cream.
Cover with plastic wrap and store in the fridge for at least 4 hours or overnight. Slice layers into pieces to serve.
If freezing, wrap well in plastic wrap and store in the freezer for up to a month.

Notes

The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition