Another in our series of no-bake summer-friendly cookie desserts, this freezer cake is easy to create and can incorporate your favorite cookie flavors. Make it ahead of time, keep it in the freezer, and bring it out just in time to wow your crowd. Absolutely no preheating of an oven required.
Cookie Crumble Freezer Cake
24 cookies (chocolate chip works great)
1/2 cup hot fudge sauce + 1/4 cup more for garnish
16 oz. frozen whipped topping, thawed
Directions
Line a bread loaf pan with plastic wrap, leaving a generous overlap on the sides. Break the cookies into large crumbles in a bowl and set aside. Heat the hot fudge 10 seconds at a time in a microwave-safe dish, until spreadable but not hot. Place the whipped topping in a large mixing bowl and fold the hot fudge into it carefully until it is fully combined and light brown in color. Spoon an even layer of the mixture into the loaf pan, then top it with a layer of cookie crumbles, repeating the process until you have three full layers of whipped topping and cookies, leaving a handful of cookie crumbles for garnish. Fold the excess plastic wrap over the pan and press gently with your hands to compress and push out any air bubbles. Place in the freezer for at least six hours or overnight. Before serving, open the plastic wrap and gently use it to lift the cake out of the pan, then invert it onto a serving platter. Drizzle hot fudge and the remaining cookie crumbles on top before serving.
Recipe: Cookie Crumble Freezer Cake
Another in our series of no-bake summer-friendly cookie desserts, this freezer cake is easy to create and can incorporate your favorite cookie flavors. Make it ahead of time, keep it in the freezer, and bring it out just in time to wow your crowd. Absolutely no preheating of an oven required.
Cookie Crumble Freezer Cake
24 cookies (chocolate chip works great)
1/2 cup hot fudge sauce + 1/4 cup more for garnish
16 oz. frozen whipped topping, thawed
Directions
Line a bread loaf pan with plastic wrap, leaving a generous overlap on the sides. Break the cookies into large crumbles in a bowl and set aside. Heat the hot fudge 10 seconds at a time in a microwave-safe dish, until spreadable but not hot. Place the whipped topping in a large mixing bowl and fold the hot fudge into it carefully until it is fully combined and light brown in color. Spoon an even layer of the mixture into the loaf pan, then top it with a layer of cookie crumbles, repeating the process until you have three full layers of whipped topping and cookies, leaving a handful of cookie crumbles for garnish. Fold the excess plastic wrap over the pan and press gently with your hands to compress and push out any air bubbles. Place in the freezer for at least six hours or overnight. Before serving, open the plastic wrap and gently use it to lift the cake out of the pan, then invert it onto a serving platter. Drizzle hot fudge and the remaining cookie crumbles on top before serving.