VEGAN CHOCOLATE CHIP PEANUT BUTTER ICEBOX CAKE!

Name: VEGAN CHOCOLATE CHIP PEANUT BUTTER ICEBOX CAKE!
Prep time: 15 min
Cook time: 360 min
Total time: 15 min
Yield: 9
Cuisine: American
Ingredients: 1 box vegan crunchy chocolate chip cookies; 1 box crunchy double chocolate chip cookies; 10 oz coconut or vegan whip; 0.33 cup chocolate chips; 3.5 tbsp creamy peanut butter for drizzling

15 mins prepServes 9

If you can’t decide between a cookie and a cake and believe you shouldn’t have to make difficult decisions like that, then look no further! This 5-ingredient icebox cake will save the DAY!! After layering up the crunchy cookies and coconut/non-dairy whip and refrigerating, the cookies get soft and cakey. You’re going to love. By the way, the oven is no part of this party and we love that for it.

9 servings

What you need

1 box chocolate chip cookie

10 oz coconut cream

3 ½ tbsp creamy peanut butter

1 box chocolate chips

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Instructions

Prepare a 9x9 glass dish for your ice box cake. Place the crunchy cookies on the bottom of the glass dish, alternating by flavor until the entire bottom of the dish is covered. You can also use all one flavor! Once it is, spread 5 oz (half the container) of your coconut whip on top of the cookies in an even layer. Sprinkle half of the chocolate chips onto the whip, and then add a drizzle of 1 1/2 - 2 tbsp of peanut butter.

It’s time to repeat! Place the remaining cookies on top of your coconut whip, chocolate chips, and peanut butter in the same alternating manner. Now, top with the remaining coconut whip, chocolate chips, and peanut butter.

Cover the dish with cling wrap, and place in the fridge for 6-8 hours or overnight. The cookies will soften and become cake-like!

Remove from fridge, slice, and enjoy (or eat straight from the dish, like me)!

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VEGAN CHOCOLATE CHIP PEANUT BUTTER ICEBOX CAKE!

What you need

Instructions

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