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Fluffy Gluten Free Chocolate Mint Ice Box Cake. Three layers of deep chocolate cookies, billowy chocolate-mint filling, Andes mints and white chocolate curls. No baking! Gluten option. BoulderLocavore.com

Fluffy Gluten-Free Chocolate Mint Ice Box Cake

This fluffy, chocolately mint dessert is a no bake treat. Easy to make.

Course Dessert
Cuisine American
Keyword chocolate mint ice box cake, creamy ice box cake, gluten-free ice box cake, no bake layered dessert
Prep Time 15 minutes
Total Time 6 hours 30 minutes
Servings 12
Calories 320 kcal
Author Toni Dash


  • 2 8- ounce containers Whipped Topping (thawed per package instructions)
  • 3 packages Glutino Gluten-Free Crispy Chocolate Cookie Thins , or equivalent (36 3-inch diameter thin chocolate cookies; gluten-free or gluten dependent on your preference)
  • 2 3.4- ounce packages Chocolate Pudding Mix (instant pudding style)
  • 2 ½ cups Milk
  • 1 teaspoon Peppermint Extract
  • 1 cup Andes Crème de Menthe Baking Chips (or Andes mints chopped), divided
  • 4- ounce bar White Chocolate (you won’t use the whole bar but the larger size makes better curls; I used Lindt White Chocolate)


  1. Spread a very thin layer of the whipped topping to cover the bottom of a 9-inch by 13-inch baking pan.
  2. In a large mixing bowl, combine the pudding mix, milk and peppermint extract. Hand mix to combine (can also use a mixer). Mix in the remaining whipped topping to fully combine.
  3. Layer one package of cookies onto the whipped topping in a single-layer (or cover layer in single depth with the cookies you are using; refer to this photo). Broken cookie pieces may be used too.
  4. Spoon one third of the pudding-whipped topping mixture onto the cookie layer. Add a second layer of cookies, sprinkle with ½ cup of the Andes Crème de Menthe baking chips.
  5. Spread a second 1/3 of the pudding-whipped topping mixture on top of the cookies and baking chips. Add the final layer (package) of cookies covered by the remaining third of pudding-whipped topping.
  6. Loosely cover with foil and refrigerate for a minimum of 6 hours or overnight.
  7. Topping the cake: Sprinkle the remaining ½ cup of Andes Crème de Menthe baking chips on top of the cake. Making chocolate curls: Run a vegetable peeler the length of the chocolate bar to create curls. Do this over the cake so they fall on top of the cake (they are delicate so this works better than trying to pick them up and moving them onto the cake). Serve!
Nutrition Facts
Fluffy Gluten-Free Chocolate Mint Ice Box Cake
Amount Per Serving
Calories 320 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 12g60%
Cholesterol 7mg2%
Sodium 262mg11%
Potassium 154mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 100IU2%
Calcium 119mg12%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.