Chocolate Chip Icebox Cake


  • 1 cup powdered sugar
  • 16 ounces cream cheese (at room temperature)
  • 2 teaspoons vanilla
  • 4 cups heavy cream
  • 3 packages of chocolate chip cookies (either regular or chewy, 13.3 ounces for each package)
  • 1 large box instant chocolate pudding (we used sugar free which was 2.1 ounces)
  • 3 cups cold milk


  • Using a stand mixer or hand mixer, cream together the cream cheese, powdered sugar, and vanilla until combined. Scrape the sides, then add the heavy cream. Whip on medium speed for about 2 minutes, or until the mixture creates soft peaks. Set whipped cream aside.
  • In a 9×13 pan, lay 24 cookies flat on the bottom.
  • Add half of the whipped topping on top of the cookies and spread evenly.
  • Add another layer of 24 cookies.
  • Make the pudding according to package directions. Once set, add all of the pudding as the next layer.
  • Add another layer of 24 cookies.
  • Add a layer of the remaining cream cheese mixture. If there is more leftover than you would prefer, you can leave some out.
  • Crumble a few of the leftover cookies on top of the whipped cream.
  • Cover with plastic wrap and store in the fridge for at least 4 hours or overnight. Slice layers into pieces to serve.
  • If freezing, wrap well in plastic wrap and store in the freezer for up to a month.

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