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Peanut Butter Icebox Cake Recipe

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★★★★★

4.6 from 318 reviews

This Peanut Butter Icebox Cake is a luscious no-bake dessert featuring layers of chocolate sandwich cookie crust, creamy chocolate pudding, and a rich peanut butter mixture, all topped with peanut butter cups and a drizzle of chocolate magic shell. Perfectly chilled to set, this cake offers a delightful combination of chocolate and peanut butter flavors in a creamy, crunchy, and decadent treat ideal for any occasion.

Ingredients

Scale

Chocolate Pudding Layer

  • 2¼ cups (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 (two 3.9-ounce boxes) instant chocolate pudding mix
  • 2¾ cups whole milk
  • 2 cups whipped topping, thawed
  • 5 cups miniature Reese’s peanut butter cups, unwrapped and halved (from 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 (such as Reese’s brand)
  • 1½ cups powdered sugar, sifted
  • 2 cups whipped topping, thawed
  • 7.25 ounces chocolate magic shell

Instructions

  1. Prepare Baking Dish: Lightly spray a 9×13-inch baking dish with nonstick spray to prevent sticking, then set it aside.
  2. Make Cookie Crust: In a medium bowl, combine 2¼ cups of crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are fully coated, then press this mixture firmly into the bottom of the prepared baking dish to form the crust. Set aside.
  3. Prepare Chocolate Pudding: In a large mixing bowl, add the instant chocolate pudding mix and whole milk. Using a handheld mixer on low speed, beat the ingredients until the mixture begins to thicken, about 2-3 minutes.
  4. Fold in Whipped Topping: Gently fold 2 cups of thawed whipped topping into the pudding mixture until fully incorporated and smooth.
  5. Assemble First Layers: Spread half of the chocolate pudding mixture evenly over the cookie crust. Sprinkle 2 cups of halved peanut butter cups over the pudding, followed by 1½ cups of crushed chocolate sandwich cookies evenly on top.
  6. Prepare Peanut Butter Layer: In a medium bowl, combine softened cream cheese, creamy peanut butter, and powdered sugar. Using a handheld mixer on medium-high speed, beat until smooth and creamy, about 1½ to 2 minutes.
  7. Fold in Whipped Topping: Gently fold in 2 cups of thawed whipped topping into the peanut butter mixture until smooth and well combined.
  8. Layer Peanut Butter Mixture: Carefully spread the prepared peanut butter layer over the assembled layers in the baking dish.
  9. Final Toppings: Sprinkle the remaining 3 cups of halved peanut butter cups and 1½ cups of crushed chocolate sandwich cookies over the top of the peanut butter layer.
  10. Chill and Serve: Drizzle the chocolate magic shell evenly over the top. Refrigerate the assembled icebox cake for at least 4 hours or overnight to set before slicing and serving.

Notes

  • For best results, allow the cake to chill overnight so the layers can fully set and flavors meld.
  • You can substitute whipped topping with homemade whipped cream for a fresher taste.
  • The crushed chocolate sandwich cookies can be pulsed in a food processor for even texture.
  • Keep the miniature peanut butter cups cold before halving to avoid excessive sticking and melting.
  • This dessert is best served chilled and should be kept refrigerated until ready to serve.

Keywords: Peanut Butter Icebox Cake, no bake dessert, chocolate pudding dessert, peanut butter cups cake, creamy layered cake, easy summer dessert

Find it online: https://deliciousdishspot.com/peanut-butter-icebox-cake-recipe/