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Homemade Chocolate Chip Cookie Icebox Cake photo

Chocolate Chip Cookie Icebox Cake

This Chocolate Chip Cookie Icebox Cake is a no-bake delight! Layers of cookies and creamy pudding make it a perfect dessert for any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 package chocolate chip cookies 18.2-ounce
  • 2 packages instant vanilla pudding mix 3.4-ounce each
  • 2.25 cups whole milk
  • 1 container frozen whipped topping 8-ounce, thawed, divided

Equipment

  • Mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Rubber spatula
  • Plastic wrap

Method
 

Instructions
  1. In a mixing bowl, combine the two packages of instant vanilla pudding mix with 2-1/4 cups of whole milk. Whisk the mixture for about 2 minutes, or until it thickens.
  2. Gently fold half of the thawed whipped topping into the pudding mixture until well combined. This will create a light and airy filling.
  3. In a 9x13-inch baking dish, start by laying down a single layer of chocolate chip cookies.
  4. Spread half of the pudding and whipped topping mixture over the layer of cookies, smoothing it out with a spatula.
  5. Add another layer of chocolate chip cookies on top of the pudding layer, followed by the remaining pudding mixture.
  6. Top the dessert with the remaining whipped topping, spreading it evenly across the top.
  7. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the cookies to soften and the flavors to meld beautifully.

Notes

  • For a lighter version, use low-fat milk instead of whole milk.
  • Substitute whipped topping with homemade whipped cream for a fresher taste.
  • This dessert can be stored in the refrigerator for up to 4 days.