Chips Ahoy Easy Dessert Recipes

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.

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.

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.

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.