Introduction

This Peanut Butter Icebox Cake is a no-bake dessert that combines rich chocolate, creamy peanut butter, and crunchy cookie layers. It’s a perfect treat for warm days or anytime you want an easy, indulgent dessert with minimal effort.

A rectangular slice of layered dessert sits on a white plate with a white marbled texture below. The dessert has alternating vertical layers of dark chocolate cookie crumbs and light beige creamy filling, creating a striped pattern on the side. The top is covered with a smooth layer of the same light beige cream, sprinkled with whole and halved peanuts and a dusting of dark cocoa powder. More cocoa powder and scattered peanuts surround the dessert on the plate, adding texture and color contrast. A knife rests on the plate next to the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups crushed chocolate sandwich cookies, divided
⅓ cup salted sweet cream butter, melted
7.8 ounces (two 3.9-ounce boxes) instant chocolate pudding mix
2¾ cups whole milk
4 cups whipped topping, thawed, divided
5 cups miniature Reese’s peanut butter cups, unwrapped and halved, divided
8 ounces cream cheese, softened
1 cup creamy peanut butter
1½ cups powdered sugar, sifted
7.25-ounce bottle of chocolate magic shell

Instructions

Step 1: Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside.
Step 2: In a medium bowl, combine 2¼ cups of crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are fully coated. Press this mixture evenly into the bottom of the prepared baking dish.
Step 3: In a large mixing bowl, whisk together the instant chocolate pudding mix and whole milk using a handheld mixer on low speed until the pudding begins to thicken.
Step 4: Gently fold in 2 cups of thawed whipped topping into the pudding mixture.
Step 5: Spread half of the pudding mixture evenly over the cookie crumb base in the baking dish.
Step 6: Sprinkle 2 cups of halved peanut butter cups over the pudding layer, then sprinkle 1½ cups of crushed chocolate sandwich cookies on top of the peanut butter cups.
Step 7: In a medium bowl, use a handheld mixer on medium-high speed to blend the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and creamy, about 1½ to 2 minutes.
Step 8: Fold 2 cups of thawed whipped topping into the peanut butter mixture gently until combined.
Step 9: Spread the peanut butter mixture evenly over the cookie and peanut butter cup layer in the baking dish.
Step 10: Top with the remaining 3 cups of halved peanut butter cups and drizzle with chocolate magic shell just before serving for an extra chocolatey finish.
Step 11: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow layers to set and flavors to meld perfectly.

Tips & Variations

Use chilled heavy cream to whip your own topping if you prefer fresh whipped cream over store-bought.
For a nut-free version, use a peanut butter alternative and nut-free chocolate candies.
Try adding a layer of sliced bananas or strawberries for a fruity contrast.
Allow the cake to chill overnight for the best texture and flavor combination.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for the best texture. If the magic shell hardens too much, let the cake sit at room temperature for about 10 minutes before serving.

How to Serve

The image shows a rectangular slice of layered dessert on a white plate with a white marbled surface background. The dessert has alternating vertical layers of dark brown, almost black, crumbly cake and thick creamy tan-colored filling, giving it a striped look on the sides. The top layer is covered with a dusting of cocoa powder and scattered light brown peanuts. There are extra peanuts and cocoa powder around the base of the slice on the plate. A silver knife is placed next to the dessert on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of creamy?

Yes, you can use your preferred type of peanut butter, but creamy peanut butter blends more smoothly and creates a better texture in this dessert.

How long does the pudding mixture need to set?

The pudding begins to thicken quickly after mixing, but chilling the entire cake for at least 4 hours helps the layers firm up and flavors to develop fully.