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.
Servings: 15 slices
Calories: 601kcal
Ingredients
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 9x13 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