Chips Ahoy Freezer Dessert
Indulge in the ultimate no-bake treat with this creamy and decadent Chips Ahoy Freezer Dessert! Perfect for summer gatherings or anytime you crave an effortless sweet fix, this layered delight features classic Chips Ahoy cookies soaked to perfection, a luscious vanilla pudding and cream cheese filling, and a cloud-like whipped cream topping. Drizzled with rich chocolate syrup and sprinkled with mini chocolate chips for a touch of indulgent flair, this freezer-friendly dessert is as easy to make as it is delicious to devour. With just 20 minutes of prep time and zero baking required, this crowd-pleaser is sure to become a go-to favorite in your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 32 pieces Chips Ahoy cookies
- 2 cups Milk
- 3.4 ounces Instant vanilla pudding mix
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 2 tablespoons Chocolate syrup
- 2 tablespoons Mini chocolate chips (optional, for garnish)
Instructions
In a medium mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of milk until thickened (about 2 minutes). Set aside in the refrigerator to chill.
In a large mixing bowl, use a hand mixer to beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the chilled pudding into the cream cheese mixture until fully combined.
In a separate bowl, whip the heavy cream using a hand mixer until stiff peaks form, approximately 3-4 minutes. Reserve 1/2 cup of the whipped cream for the topping, and gently fold the rest into the cream cheese and pudding mixture.
Line the bottom of an 8x8-inch freezer-safe dish with a single layer of Chips Ahoy cookies. Use about 16 cookies, breaking them as needed to fit snugly.
Spread half of the cream cheese and pudding mixture evenly over the cookie layer.
Add another layer of Chips Ahoy cookies (16 cookies) on top of the cream layer.
Spread the remaining cream cheese and pudding mixture evenly over the second cookie layer.
Top the dessert with the reserved whipped cream, spreading it evenly. Drizzle chocolate syrup over the top and garnish with mini chocolate chips, if desired.
Cover the dish tightly with plastic wrap or foil and place it in the freezer for at least 4 hours, or until firm.
To serve, let the dessert sit at room temperature for 10-15 minutes to slightly soften, then slice into squares and serve immediately.
Nutrition Facts
Calories |
5669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.9 g | 432% | |
| Saturated Fat | 165.2 g | 826% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 598.7 g | 218% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 397.4 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 845 mg | 65% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
