Chips Ahoy Layered Dessert Recipes
NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)
This Chips Ahoy Icebox Cake Recipe needs just a few ingredients and only about 10 minutes of prep! It's so easy to make and even easier to make with a fluffy whipped cream and deliciously soft cakey layers of cookie!
Provided by Holly Nilsson
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
- Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.
- Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Protein 3 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 178 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
CHIPS AHOY! LAYERED DESSERT
Steps:
- Prepare instant pudding as directed.
- Pour 1/2 to 1 cup milk into a small bowl. Dip Chip Ahoy! cookies in milk lightly* to coat one by one as you layer them in the bottom of a 8-9 in. square casserole dish /glass pan. After you have completed one layer of cookies, add a layer of chocolate pudding, and then Cool Whip topping over that.
- Repeat layers, finishing with some Chip Ahoy! Cookies crumbled over top layer of Cool Whip. (You may use a rolling pin to crush remaining cookies in package) Refrigerate for at least two hours to set. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHIPS AHOY! EASY DESSERT
Steps:
- 1st layer: Crush Chips Ahoy! Cookies using blender or by hand. Mix with melted butter or margarine. Pour into 9x13 pan.
- 2nd layer: combine the cream cheese, 1/2 tub of the whipped topping, and sugar; mix well. Spread over the 1st layer.
- 3rd layer; mix Jell-O Chocolate Instant Pudding with the milk. Beat for 3 minutes. Pour over 2nd layer. Cover with remaining whipped topping.
- Finishing touch: Use colored candy or crushed pecans.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHIPS AHOY DESSERT
From our church cookbook collection. This is a delicious and very easy to make dessert, and it's fun for children because they enjoy dipping the cookies in milk.
Provided by Recipe Junkie
Categories Dessert
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 4
Steps:
- Dip cookies in milk.
- Shake and lay (1 deep) in 9x13 pan.
- Add a layer of Cool Whip.
- Repeat three times.
- Shave hershey bar on top.
- Refrigerate over night.
Nutrition Facts : Calories 274.6, Fat 17.2, SaturatedFat 8.8, Cholesterol 13.7, Sodium 123.8, Carbohydrate 28.7, Fiber 1.2, Sugar 10.6, Protein 3.2
CHIPS AHOY! CHOCOLATE CHIP COOKIES
Make and share this Chips Ahoy! Chocolate Chip Cookies recipe from Food.com.
Provided by byZula
Categories Drop Cookies
Time 25m
Yield 3-4 dozen
Number Of Ingredients 10
Steps:
- Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
- Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
- Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
- Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
- Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 2602.2, Fat 138.2, SaturatedFat 50, Sodium 2032.9, Carbohydrate 337.1, Fiber 11.2, Sugar 199.8, Protein 23.2
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