CHIPS AHOY! Easy Icebox Cake

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  • 20 min prep
  • 4 hr 20 min total
  • Makes 16 servings.

CHIPS AHOY! Easy Icebox Cake Recipe


  • 1 pkg. (4-serving size) white chocolate instant pudding
  • 2 cups milk
  • 2-1/2 cups thawed frozen whipped topping, divided
  • 1/4 cup multi-colored sprinkles (red, white and blue), divided
  • 33 CHIPS AHOY! Team USA Limited Edition Cookies, divided
  • 3 Tbsp. seedless raspberry jam, warmed


  • Beat  pudding mix and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping and 3 Tbsp. sprinkles. Let stand 5 min.
  • Meanwhile,  place 10 cookies in single layer on 9-inch serving plate; brush tops evenly with 1 Tbsp. jam. Spread with 1/2 of the pudding mixture. Repeat with 10 of the remaining cookies, 1 Tbsp. of the remaining jam and remaining pudding mixture. Top with 10 of the remaining cookies; brush with remaining jam.
  • Pipe  or spoon remaining whipped topping over dessert, top with remaining cookies.
  • Refrigerate  4 hours or until cookies have softened to cake-like texture. Garnish with remaining sprinkles just before serving.

Recipe Tips

Food FactsYou will need to purchase 2 pkg. (11.75 oz. each) CHIPS AHOY! Team USA Cookies to prepare this patriotic icebox cake. Or, you can instead prepare this fun recipe using a 13-oz. pkg. of regular CHIPS AHOY! Cookies.

NoteThis simple icebox cake can be refrigerated up to 24 hours before garnishing with remaining sprinkles just before serving.

VariationPrepare using vanilla instant pudding and/or whipped cream.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 200 
    • Total fat 8 g
    • Saturated fat 4.5 g
    • Cholesterol <5 mg
    • Sodium 160 mg
    • Carbohydrate 11 g
    • Dietary fiber 0 g
    • Total sugars 22 g
    •     Includes added sugars 19 g
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D 2 %DV
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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