Chips Ahoy Easy Dessert Food

NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)

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.

CHIPS AHOY! CHOCOLATE CHIP COOKIES

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
• Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
• Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
• Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
• Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.

NO BAKE CHIPS AHOY! ICEBOX CAKE

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 DESSERT

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.

CHIPS AHOY! EASY DESSERT

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.

CHIPS AHOY COOKIES AND MILK DESSERT

Steps:

• Arrange 9 cookies in a single layer in 8-inch square pan.
• Pour milk into large bowl.
• Add pudding and whisk 2 minutes.
• Let stand 5 minutes until thickened.
• Fold in Cool Whip.
• Spread 1/3 of mix over cookies. Repeat layers ending with pudding.
• Freeze at least 1 hours.

CHIPS AHOY FREEZER DESSERT

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.