Peanut Butter Icebox Cake
A Classic Dessert
Icebox cakes are a classic dessert that dates back to the early 20th century. Traditionally, an icebox cake is made by layering thin, crisp cookies with whipped cream or pudding, and then chilling it in the refrigerator—or “icebox”—overnight. The magic happens as the cookies absorb moisture from the cream or pudding, becoming soft and cake-like in texture. This no-bake dessert is perfect for when you want something sweet and indulgent without turning on the oven. Make peanut butter icebox cake today and be sure to leave a comment and let me know how it turns out.
A Layered Delight
For my Peanut Butter Icebox Cake, I combine creamy peanut butter with vanilla pudding to create a rich filling that tastes just like the center of a Reese’s Pieces. I then layer this delightful mixture with peanut butter sandwich cookies and fluffy whipped topping in a glass dish, creating a beautiful, mouthwatering display of layers.
Ingredients for Peanut Butter Icebox Cake
- 1 package peanut butter sandwich cookies
- 5.1oz box vanilla instant pudding mix
- 3 cups milk
- ½ cup creamy peanut butter
- 8 oz container whipped topping (Cool Whip)
- 4 chopped Reese’s cups
- 4 oz Reese’s Pieces
- Chocolate sauce, for drizzling
*Printable recipe card is available at the bottom of this page
Instructions
Prepare the Pudding: In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Add the creamy peanut butter and mix until fully incorporated.
Layer the Ingredients: Place a layer of peanut butter sandwich cookies on the bottom of an 8×8 dish. Spread a half of the peanut butter pudding mixture on top of the cookies followed by a layer of whipped topping. Repeat the layers, ending with a final layer of whipped topping.
Chill Overnight: Cover the dish with foil and refrigerate overnight. This allows the cookies to absorb moisture from the pudding, softening into a cake-like consistency.
Add Toppings: Just before serving, top the icebox cake with chopped Reese’s cups, Reese’s Pieces, and a drizzle of chocolate sauce.
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Serve and Enjoy: Slice and serve this delicious dessert cold, straight from the refrigerator.
Keep Leftovers in the Fridge
This Peanut Butter Icebox Cake is best kept refrigerated and enjoyed during cooler months when there’s less chance of it melting. The combination of creamy peanut butter pudding, soft cookies, and rich chocolate makes for a decadent treat that will have everyone asking for seconds.
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Peanut Butter Icebox Cake
Ingredients
- 1 Family-size package peanut butter sandwich cookies
- 8 oz tub cool whip
- 5.1 oz box vanilla instant Jello pudding
- 3 cups milk
- ½ cup creamy peanut butter
- 4 Reese’s Peanut butter cups
- 4 oz Reese’s Pieces
- Chocolate sauce for drizzle
Instructions
- Prepare the pudding by combining the power with the milk according to package directions
- Whisk in the peanut butter
- Put in the fridge for at least 5 minutes
- Into an 8×8 dish, layer cookies, half of the pudding, half of the cool whip
- Repeat layers
- Refrigerate overnight
- Before serving add chopped peanut butter cups, Reese’s pieces, and chocolate sauce
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