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CHIPS AHOY!-Wich Ice Cream "Cake"

Prep time

30 min

Total time

4 hr 30 min

Servings

Makes 16 servings, 1/16 recipe each.

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    Ingredients
    • 33 Chips Ahoy! Original Cookies, divided
    • 1 bottle (334 mL) hot fudge ice cream topping, warmed, divided
    • 1-1/2 L cookie dough ice cream, softened, divided
    • 1 cup thawed frozen whipped topping
    • 2 Tbsp. miniature semi-sweet chocolate chips
Preparation
  • Arrange  12 cookies on bottom of 9-inch springform pan, breaking cookies into pieces as necessary to evenly cover bottom of pan.
  • Cut  2 of the remaining cookies in half; chop 9 of the remaining cookies.
  • Reserve  2 Tbsp. fudge topping for later use. Carefully spread half of the ice cream over cookie layer in pan; top with remaining fudge topping, spreading topping to completely cover ice cream layer in pan. Sprinkle with chopped cookies.
  • Freeze  1 hour.
  • Spread  remaining ice cream over chopped cookie layer in pan. Arrange remaining whole and halved cookies over dessert.
  • Freeze  2 to 3 hours or until firm.
  • Top  with whipped topping and chocolate chips, then drizzle with reserved fudge topping just before serving.

Recipe Tips

Size WiseServe this delicious dessert with 1/2 cup colourful mixed fresh berries to help you reach the recommended 2 cups of fruit per day.

Special ExtraFor a patriotic look, top with red and white coloured sprinkles before serving.

SubstitutePrepare using your favourite flavour of ice cream.

320867
Amount per serving Calories 380
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Cholesterol 15mg
Sodium 300mg
Carbohydrate 58g
Fibre 2g
Sugars 35g
Protein 5g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 10% DV
Iron 10% DV

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