Peanut Butter Icebox Cake
A delightful no-bake dessert that layers chocolate cookie crust, creamy peanut butter, and chocolate pudding for a rich flavor experience.
Ingredients
For the Crust
- 2.25 cups 2¼ cups crushed chocolate sandwich cookies divided from 19.1 ounces
- ⅓ cup ⅓ cup salted sweet cream butter, melted
For the Pudding Filling
- 7.8 ounces 7.8 ounces instant chocolate pudding mix two 3.9-ounce boxes
- 2.75 cups 2¾ cups whole milk
- 2 cups 2 cups whipped topping, thawed
For Assembly
- 5 cups 5 cups Miniature Reese’s peanut butter cups, halved divided into 2 cups and 3 cups
- 8 ounces 8 ounces cream cheese, softened
- 1 cup 1 cup creamy peanut butter
- 1.5 cups 1½ cups powdered sugar, sifted
- 7.25 ounces 7.25 ounces chocolate magic shell
Instructions
Preparation
- Gather all ingredients.
- Add 2¼ cups of crushed chocolate sandwich cookies into a medium bowl.
- Pour melted butter over cookies and mix until fully coated.
- Press the mixture into the bottom of a lightly sprayed 9×13 baking dish.
Making the Pudding
- In a large mixing bowl, combine pudding mix with 2¾ cups of whole milk.
- Mix on low speed until thickened.
- Gently fold in 2 cups of thawed whipped topping.
Layering the Cake
- Spread half of the pudding over the cookie crust.
- Sprinkle 2 cups of halved Miniature Reese’s peanut butter cups over the pudding.
- Sprinkle 1½ cups of the remaining crushed cookies over the peanut butter cups.
- In a separate bowl, mix softened cream cheese, peanut butter, and sifted powdered sugar until smooth.
- Fold in 2 cups of remaining whipped topping.
- Spread the cream cheese mixture over the cookie layer.
- Top with remaining 1½ cups of crushed cookies and the last of the pudding.
- Drizzle chocolate magic shell over the top of the cake.
Chilling
- Cover the cake and chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Best served chilled. Great for potlucks and family gatherings. Can be made a day in advance.