CHIPS AHOY! Ice Cream Cheesecake

Cookies, ice cream and cheesecake. Wow you’re gonna love this one ladies. This is very easy to make and a great summertime dessert.


  • 1 pkg.(15.2 oz.) CHIPS AHOY! Cookies, divided
  • 2 Tbsp.butter, melted
  • 2 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 2 tsp.vanilla
  • 1-1/2 qt.(6 cups) vanilla ice cream, slightly softened


  1. Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
  3. Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
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Posted in Desserts, Recipes

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NaBloPoMo May 2013


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