Peanut Butter Icebox Cake

Peanut butter icebox cake is a timeless treat made with creamy peanut butter and rich chocolate that is sure to please any crowd.

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Prep Time20 minutes mins

Servings15 slices

Peanut butter icebox cake is a classic, timeless dessert that is sure to please the palate of all peanut butter lovers. It combines two irresistible flavors – creamy peanut butter and rich chocolate – in a no-bake cake that can be easily thrown together in just minutes.

Peanut Butter Icebox Cake Ingredients

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Peanut butter icebox cake is a decadent and delightful treat that will tantalize your taste buds. 

The combination of rich peanut butter and creamy chocolate pudding creates an explosion of flavor in every bite. The chocolate cookies act as the perfect complement to both ingredients, adding a crunchy texture to the cake. 

Substitutions And Additions

COOKIES: You can substitute plain graham crackers, chocolate graham crackers, or fudge-covered graham crackers for crushed chocolate sandwich cookies.

PEANUT BUTTER: You can substitute crunchy peanut butter for creamy peanut butter in this simple recipe if you prefer a crunchy alternative.

PEANUT BUTTER CUPS: You can substitute chopped full-size peanut butter cups for miniature peanut butter cups in this no-bake dessert recipe.

How To Make This Peanut Butter Icebox Cake Recipe

With a few simple ingredients and easy steps, anyone can make their own delicious peanut butter icebox cake in no time at all.

This dessert is all about the layers, and you will start with making the chocolate cookie crust layer on the bottom of the pan.

Next, you will add a layer of pudding mixture, followed by a decadent layer of peanut butter cups. Follow this with even more cookie crumbs, the peanut butter cream cheese mixture, even more cookie crumbs, and more chocolate pudding.

Finally, you will top this amazing creation with a chocolate magic shell topping and peanut butter cups.

The step-by-step instructions below will help you assemble this scrumptious concoction.

STEP ONE: Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.

STEP TWO: Add the 2¼ cups of crushed chocolate cookies to a medium bowl. Pour the melted butter over the cookie crumbs. Stir to coat the cookie crumbs completely. Press into the bottom of the pan. Set it aside.

STEP THREE: Add the pudding mix and milk to a large bowl. Use a handheld electric mixer on low speed to beat the pudding mix and milk until it begins to thicken.

STEP FOUR: Fold in 2 cups of thawed whipped topping. 

STEP FIVE: Spread half of the pudding mixture with a rubber spatula over the bottom layer of buttered cookie crumbs. 

STEP SIX: Sprinkle 2 cups of the halved peanut butter cups.

STEP SEVEN: Sprinkle 1½ cups of crushed sandwich cookies on top of the layer of peanut butter cups.

STEP EIGHT: Add the softened cream cheese, creamy peanut butter, and powdered sugar to a medium-sized mixing bowl. Use a hand mixer on medium-high speed and mix until smooth, about 1½ to 2 minutes.

STEP NINE: Fold in 2 cups of thawed whipped topping. 

STEP TEN: Spread all of the cream cheese peanut butter mixture over the layer of crushed chocolate sandwich cookies.

STEP ELEVEN: Sprinkle the remaining 1½ cups of crushed chocolate sandwich cookies on top of the peanut butter layer.

STEP TWELVE: Evenly spread the remaining chocolate pudding mixture over the crushed chocolate cookie layer. 

STEP THIRTEEN: 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.

STEP FOURTEEN: Sprinkle the remaining 3 cups of chopped 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. 

How To Serve

Chocolate peanut butter icebox cake is a delicious dessert that pairs well with several tasty accompaniments. 

For a refreshing finish to your meal, try pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. 

To make the perfect peanut butter and chocolate combination, serve it with a glass of cold milk or homemade hot chocolate. Or, try adding fresh fruit like sliced strawberries or bananas for a touch of extra sweetness. However you serve it up, peanut butter icebox cake is sure to be a hit! 

No-bake desserts are where it’s at when you are looking for an easy treat to make. We think you will love our no-bake lemon pie and no-bake Snickers bar pie.

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Storage

This decadent icebox cake keeps well in both the fridge and freezer. Here’s how to store it properly.

IN THE FRIDGE: Store any leftovers of this creamy peanut butter chocolate icebox cake covered in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the cake for up to 2 months. Allow the cake to thaw overnight in the refrigerator before slicing and serving.

This peanut butter icebox cake is simply bursting with peanut butter and chocolate flavor. It’s one of the easiest dessert recipes to make, and the hardest part is just waiting for it to chill in the fridge long enough to enjoy it.

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Peanut Butter Icebox Cake

5 from 1 vote

Peanut butter icebox cake is a timeless treat made with creamy peanut butter and rich chocolate that is sure to please any crowd.

Prep Time 20 minutes minutes

Servings 15 slices

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Ingredients

  

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Chocolate Pudding Layer

• 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 (a 17.6-ounce and 10.5-ounce bag. Divided into 2 cups and 3 cups)

Peanut Butter Layer

• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter, your favorite brand (I used Reese’s brand)
• 1½ cups powdered sugar, sifted
• 2 cups whipped topping, thawed
• 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

• Refrigerate the peanut butter cups for about 10 minutes to make them easier to cut.
• Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your peanut butter cream cheese mixture.
• Chilling overnight will allow all the flavors to mingle and blend together even more!

Nutrition

Calories: 601kcal | Carbohydrates: 74g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 566mg | Potassium: 375mg | Fiber: 3g | Sugar: 55g | Vitamin A: 420IU | Vitamin C: 0.04mg | Calcium: 109mg | Iron: 5mg

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