Description
Peanut Butter Icebox Cake is a no-bake dessert that layers creamy peanut butter and chocolate pudding with crunchy chocolate sandwich cookies and Reese’s peanut butter cups.
Ingredients
Scale
- 19.1 ounces crushed chocolate sandwich cookies (divided into 2¼ cups, 1½ cups and 1½ cups)
- ⅓ cup salted sweet cream butter, melted
- 7.8 ounces instant chocolate pudding mix (two 3.9-ounce boxes)
- 2¾ cups whole milk
- 2 cups whipped topping, thawed
- 5 cups Miniature Reese’s peanut butter cups, unwrapped and halved (divided into 2 cups and 3 cups)
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1½ cups powdered sugar, sifted
- 7.25 ounces chocolate magic shell
Instructions
- Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.
- Add the 2¼ cups of crushed chocolate sandwich cookies to a medium size bowl. Pour the melted butter over the cookie crumbs. Stir to coat the cookie crumbs completely. Press into the bottom of the prepared baking dish. Set it aside.
- Add the pudding mix and milk to a large mixing bowl. Use a handheld mixer on low to beat the pudding mix and milk until it begins to thicken.
- Fold in 2 cups of thawed whipped topping.
- Spread ½ of the pudding mixture over the bottom layer of buttered cookie crumbs.
- Sprinkle 2 cups of the halved peanut butter cups.
- Sprinkle 1 ½ cups of crushed sandwich cookies on top of the layer of peanut butter cups.
- Add the softened cream cheese, creamy peanut butter, and powdered sugar to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth, about 1½ to 2 minutes.
- Fold in 2 cups of thawed whipped topping.
- Spread all of the cream cheese peanut butter mixture over the layer of crushed chocolate sandwich cookies.
- Sprinkle the remaining 1½ cups of crushed chocolate sandwich cookies on top of the peanut butter layer.
- Evenly spread the remaining chocolate pudding mixture over the crushed chocolate cookie layer.
- Drizzle the magic shell over the top of the pudding layer. Use an offset spatula or spoon to smooth the magic shell over the pudding.
- Sprinkle the remaining 3 cups of halved peanut butter cups over the chocolate pudding. Cover and chill in the refrigerator for at least 4 hours to overnight. Slice 3 slices x 5 slices.
Notes
- Make sure to chill the cake for the recommended time for better texture.
- You can substitute the chocolate sandwich cookies with another type of cookie if desired.
- Use a handheld mixer for best results when mixing the cream cheese and peanut butter mixture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg