Mini Red, White & Blue Berry Icebox Cakes
Ingredients
Scale
- 16 Patriotic Chips Ahoy cookies
- Milk, for dipping (optional)
- 1 tub Cool Whip, thawed
- 1 cup strawberries, diced
- 1 cup blueberries
- Mixed berry syrup or berry dessert topping
- Red, white, and blue sprinkles
- Containers for Ice Cream
Instructions
- Place 2 cookies in the bottom of each mini dessert container. For a softer texture, quickly dip the cookies in milk before layering. If you prefer a little more texture, add them as-is.
- Spread a layer of Cool Whip over the cookies. Top with a few strawberries and blueberries, then drizzle with mixed berry syrup.
- Add 2 more cookies on top of the berry layer, dipping them in milk first if desired. Spread another layer of Cool Whip over the cookies.
- Finish with patriotic sprinkles and a few extra berries, if desired.
- Cover and refrigerate for at least 8 hours or overnight. As the desserts chill, the cookies soften into cake-like layers that give these icebox cakes their signature texture.
Notes
Makes about 4 mini icebox cakes.