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.
Servings: 10
Ingredients
- 2 boxes Simple Mills Crunchy Chocolate Chip Cookies save 2 for topping
- 9 oz dairy-free coconut whipped topping (about 3 cups)
- 1/4 cup vegan chocolate chips
Instructions
- 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.
Notes
- If you don't have a springform pan, feel free to use an 8x8 square baking dish or a bowl.
Nutrition
Serving: 1/10 of recipe | Calories: 248kcal | Carbohydrates: 30g | Protein: 2g | Fat: 16g | Fiber: 1g | Sugar: 15g