Best Chips Ahoy Easy Dessert Recipes

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CHIPS AHOY DESSERT



Chips Ahoy Dessert image

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

1 (16 ounce) package chips ahoy chocolate chip cookies
1 (12 ounce) container Cool Whip
1 large Hershey Bar
1 cup milk

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

NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)



No Bake Chips Ahoy! Icebox Cake (4 Ingredients) image

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

45 Original Chips Ahoy Cookies (approx. 2 packages plus 2 extra for garnish)
4 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla

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! EASY DESSERT



Chips Ahoy! Easy Dessert image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

1 pounds ahoy cookies
1 sticks margarine
8 ounces cream cheese
2 cups sugar
1 tubes whip
1 boxes pudding
2.5 cups milk
0.5 cups colored
0.25 cups pecans

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

NO BAKE CHIPS AHOY! ICEBOX CAKE



No Bake Chips Ahoy! Icebox Cake image

..

Provided by Kathleen Riemer

Categories     Cakes

Number Of Ingredients 5

45 chips ahoy cookies (approx. 2 packages) plus 2 extra for garnish
3 cups of milk
3 cups of heavy cream
3 tablespoons sugar
1 teaspoon vanilla

Steps:

  • 1. Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside. Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds. You don't want the cookies to get soggy or your cake will be too soft! Lay cookies out to cover the bottom of a 9x13 pan. (My rows were 3 x 15 cookies). Spread 1/3 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.

CHIPS AHOY FREEZER DESSERT



Chips Ahoy Freezer Dessert image

Make and share this Chips Ahoy Freezer Dessert recipe from Food.com.

Provided by Bonnie Young

Categories     Frozen Desserts

Time 20m

Yield 1 9 inch cake, 12 serving(s)

Number Of Ingredients 4

2 (13 1/4 ounce) packages chips ahoy chocolate chip cookies
1 (16 ounce) container Cool Whip
1/2 cup Amaretto (optional) or 1/2 cup milk
3/4 cup milk

Steps:

  • Mix milk and Kahlua and. Dip cookies in milk mixture for 5-6 seconds.
  • Place cookies in the bottom of a 9 inch springform pan (You can also use a glass cake pan).
  • Spread thin layer of Cool-Whip on top of cookies and repeat until desired depth. (Usually I end up using both packages). Reserve broken cookies for garnish.
  • Top layer should be Cool-Whip then sprinkle top with reserved cookie crumbs or chocolate curls. Freeze until ready to use.
  • Remove cake from freezer a few minutes before serving to thaw a little for easier cutting.

Nutrition Facts : Calories 435.5, Fat 27.8, SaturatedFat 13.6, Cholesterol 22.2, Sodium 242.9, Carbohydrate 46, Fiber 1.8, Sugar 8.7, Protein 4.5

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