Peanut Butter Lover's Icebox Cake
This is one of our most decadent no bake dessert recipes ever.
If you’re worried that you don’t have enough peanut butter desserts in your life, then this recipe will solve that problem right away. This incredible peanut butter icebox cake has plenty of salty, nutty goodness (and, of course, some chocolate to go with it). Besides its irresistible flavor, the other best thing about this cake is that it’s an easy no bake recipe. All you have to do is layer the delicious ingredients together. The hardest part by far of making this icebox cake is waiting for it to chill overnight!
From the Chef: Peanut butter fanatics are going to go wild for this one. It has a triple helping of peanut butter provided by the sandwich cookies, peanut butter cups, and creamy peanut butter itself. I drizzled chocolate and caramel sauces on top, but if you want to amp up the peanut butter flavor even more, feel free to drizzle some melted peanut butter on top (or even add peanut butter chips!).
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.
Preparation Time20 min
Chilling Time8 hr
- 1/2 cup creamy peanut butter
- 1 (3.4-ounce) package instant cheesecake or vanilla pudding mix
- 2 cups cold whole milk
- 26 peanut butter sandwich cookies, plus extra for top of cake
- Melted chocolate, drizzled on cake
- Caramel sauce, drizzled on cake
Line an 8 x 8-inch baking dish with parchment paper leaving an overhang (like a sling). Heat the peanut butter in the microwave in 30-second increments until melted.
In a medium bowl, whisk the pudding mix and milk for 2 minutes. Let set for 5 minutes.
Line the bottom of the pan with the cookies.
Drizzle with 1/3 of the melted peanut butter.
Evenly spread half of the pudding over the cookies and peanut butter.
Top with half of the whipped topping. Sprinkle with half of the chopped peanut butter cups.
Repeat layers of cookies, 1/3 of the melted peanut butter, and the remaining half of the pudding and whipped topping.
Garnish the top of the cake with the remaining melted peanut butter, chopped peanut butter cups, and some crushed cookies.
Drizzle some melted chocolate and caramel sauce over the top.
Cover and chill for 8 hours or overnight. Scoop and serve.