• 16servings
  • 150minutes
  • 240calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 pt. vanilla ice cream (in 2 round pint containers)

  2. 22 CHIPS AHOY! Cookies (about 1/2 of 1-lb. pkg.)

  3. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  4. 1/2 cup BAKER'S ANGEL FLAKE Coconut

  5. 1/2 cup miniature semi-sweet chocolate chips

  6. 3 drops red food coloring

  7. 1 Tbsp. multi-colored sprinkles

Instructions Jump to Ingredients ↑

  1. REMOVE cardboard containers from ice cream, carefully leaving ice cream in round pint shapes. Cut each pint of ice cream crosswise into 6 slices. Quickly reassemble ice cream slices alternately with 13 of the cookies into 1 long roll on freezer-proof rectangular serving plate, placing 1 cookie in between ice cream slices and 1 cookie at each end of loaf. Freeze 1 hour.

  2. RESERVE 1/2 cup of the whipped topping for garnish. Mix remaining whipped topping, coconut, chocolate chips and food coloring; spread onto ice cream roll, completely covering ice cream with the whipped topping mixture. Attach 1 cookie to each end of ice cream roll. Carefully cut 5 of the remaining cookies in half; arrange along sides of roll.

  3. FREEZE 1 hour or until firm. Cut remaining 2 cookies in half. Use to decorate the roll along with the reserved whipped topping and sprinkles. Cut crosswise into 16 slices to serve. Store leftover dessert in freezer.


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