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