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CHIPS AHOY! Ice Cream Cheesecake

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CHIPS AHOY! Ice Cream Cheesecake recipe
photo by:
kraft
This easy-to-make no-bake cheesecake is sure to wow family and friends!
time
prep:
15 min
total:
4 hr 15 min
servings
total:
16 servings
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What You Need

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

Make It

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.

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.

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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind!
Special Extra
Drizzle chilled cheesecake with chocolate or caramel sauce, then top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Variation
Prepare in a 13x9-inch pan instead of the springform pan.
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