Vegan 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. Gluten-free and vegan.
- 2 boxes Simple Mills Crunchy Chocolate Chip Cookies save 2 for topping
- 9 oz about 3 cups dairy-free coconut whipped topping
- 1/4 cup vegan chocolate chips
- 8- inch springform pan if you don't have one you can use a plate
Place a single layer of chocolate chip cookies into the base of your springform pan.
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.
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.
Serving: 1/10 of recipe | Calories: 248kcal | Carbohydrates: 30g | Protein: 2g | Fat: 16g | Fiber: 1g | Sugar: 15g