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Icebox Cookie Cake

posted in Food & Drink > Recipes
07/03/2015
  • 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 9x5-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.

  • ENJOY!!!🍰

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