Icebox Cookie Cake

Icebox Cookie Cake

Icebox Cookie Cake

Ingredients

  • 1 roll (16 oz) Pillsbury refrigerated chocolate chip cookies
  • 1/2 cup hot fudge topping
  • 2 containers (8 oz each) frozen whipped topping, thawed

Instructions

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats. Line 9×5-inch loaf pan with 2 layers of plastic wrap, leaving lots of overhang.
  • Drop 1-tablespoon balls of dough from 1 roll (16 oz) Pillsbury™ refrigerated chocolate chip cookies on cookie sheets. Bake 8 to 10 minutes or until golden brown. Cool completely, 20 to 25 minutes.
  • Heat 1/2 cup hot fudge topping as directed on jar until spreadable but not completely melted. (If too hot topping will melt whipped topping.) Meanwhile, spoon 2 containers (8 oz each) frozen whipped topping, thawed, into medium bowl. Fold hot fudge topping into whipped topping.
  • Spread one-fourth of whipped topping mixture in bottom of loaf pan. Place 8 cookies evenly on top of mixture. Continue making 2 more layers until pan is full and using a total of 24 cookies and 4 layers of whipped topping mixture.
  • Wrap overhang plastic wrap over top of loaf pan. Freeze loaf at least 6 hours or until firm.
  • To serve, uncover pan. Place serving plate upside down over top of pan; turn plate and pan over. Remove pan; remove plastic wrap. If desired, drizzle cookie cake with additional hot fudge topping and crumbled cookies.
  • Cut while frozen with sharp serrated knife. Cookie cake can be served frozen or let slices stand at room temperature 15 to 20 minutes before serving.
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