When it comes to indulgence, you cannot go wrong with these layers in this Peanut Butter Icebox Cake. It is out of this world!
I’m a huge peanut butter fan when it comes to baking, no bake, etc. There is just something about the flavor that I cannot get over.
This cake is one of our favorites, especially because it is no bake. It makes a great dessert for parties, picnics, or just because.
With layers of peanut butter, nutter butters and whipped cream, you really are going to fall in love, I promise.
We make this as often as we can, mainly because it gets devoured in one day. It is one of those recipes that does not stay around for long.
Plus it is such an easy recipe to make. The hardest part is waiting for it to chill so you can cut and enjoy.
If you are a fan of no bake desserts, then you absolutely have to whip up this Peanut Butter Icebox Cake.
Some of our other favorite no bake desserts that we have on our site include: No Bake Oreo Cheesecake, Easy No Bake Cookies and Eclair Cake.
WHY THIS RECIPE WORKS:
- Easy to find ingredients helps this come together in no time.
- Super indulgent, you will have people asking for the recipe.
- This serves a larger crowd.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Instant vanilla pudding mix
Creamy peanut butter
Whole milk
Whipped topping
Nutter butter cookies
HOW TO MAKE A PEANUT BUTTER ICEBOX CAKE, STEP BY STEP:
- Add the vanilla pudding mix, peanut butter, and 1 cup of the milk into a large bowl.
- Using an electric hand mixer, whip until smooth.
- Slowly add two more cups of the milk and whisk until completely smooth.
- Fold in 8 ounces of whipped topping until no streaks are left, set aside.
- Place nutter butters into the bottom of a 9×13-inch baking dish. Five across in four rows.
- Brush the milk generously on each cookie. You really want to soak them.
- Add ⅓ of the pudding mixture and spread it out evenly over the cookies.
- Add another row of cookies and brush with milk.
- Then, add another ⅓ of the pudding mixture and smooth it out.
- Repeat 1 more time.
- Add a final layer of cookies brushed with milk.
- Spread the remaining whipped topping over the cookies.
- Cover with plastic wrap and place in the fridge overnight.
- If you want to add peanut butter garnish, microwave a small amount of peanut butter in a microwaveable dish and cook in 15 second intervals, stirring in between until smooth and melted.
- Drizzle the peanut butter over the cake and add more cookies if desired. Slice and serve.
IS THIS REALLY PEANUT BUTTER FORWARD?
This is a peanut butter explosion, if you want a little less peanut butter punch then omit the peanut butter in the pudding mixture.
But if you absolutely love peanut butter like we do, then keep it the way it is!
CAN I ADD ANY ADDITIONS TO THE PUDDING MIXTURE?
Yes! If you want to switch it up a bit you can add things like mini chocolate chips, toffee bits, chopped nuts, white chocolate chips, reese’s pieces, etc.
There is a lot of different flavors that would mesh well with this recipe, even drizzling with some chocolate instead of peanut butter would be amazing.
HOW LONG DOES THIS NEED TO CHILL?
While I said that this is the hardest part, since you really do not want to wait to eat it, it is a necessary evil.
This needs to sit for at least 8 hours or overnight, or longer if possible. It needs time to soak into the cookies and soften them.
CAN I USE CRUNCHY PEANUT BUTTER?
If you want a little more texture and crunch to this recipe you can absolutely use chunky peanut butter in this Peanut Butter Icebox Cake.
HOW TO STORE:
This can be stored covered in the refrigerator where it will keep for up to 5 days.
You can also freeze this Peanut Butter Icebox Cake. Wrap tightly in plastic wrap and then foil and it will keep in the freezer for up to 3 months.
To defrost, remove to the refrigerator until thawed, or you can cut it directly from frozen as well.
TIPS AND TRICKS:
- Make sure you brush your cookies with enough milk, it helps them become soft.
- This is really peanut butter forward, to make it less peanut buttery see above on how to do that.
- This can be frozen, see above on how to do that.
- To make this cut easier, place in the freezer for a bit before cutting.
- Other additions can be added to the pudding mixture, see above for some ideas.
- You can also make your own whipped topping by whipping 2 cups of heavy cream with ¼ cup of powdered sugar until stiff peaks form.
- This needs to chill for at least 8 hours or overnight, so it makes it a perfect for a make ahead dessert.
- You can use crunchy peanut butter in place of the creamy.
When it comes to pure indulgence, you absolutely cannot go wrong with this Peanut Butter Icebox Cake. It will be a hit with everyone.
If you like this recipe you might also like:
- Chocolate Icebox Cake
- Raspberry Icebox Cake
- Peanut Butter and Jelly Poke Cake
- Lunch Lady Peanut Butter Bars
If you’ve tried this PEANUT BUTTER ICEBOX CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Peanut Butter Icebox Cake
Ingredients
- 6.8 ounces 2 3.4 ounce boxes instant vanilla pudding mix
- ½ cup creamy peanut butter plus more for topping
- 4 cups whole milk divided
- 16 ounces whipped topping divided
- 3 16- ounce packages nutter butter cookies
Instructions
- Add the vanilla pudding mix, peanut butter, and 1 cup of the milk into a large bowl.
- Using an electric hand mixer, whip until smooth.
- Slowly add two more cups of the milk and whisk until completely smooth.
- Fold in 8 ounces of whipped topping until no streaks are left, set aside.
- Place nutter butters into the bottom of a 9×13-inch baking dish. Five across in four rows.
- Brush the milk generously on each cookie. You really want to soak them.
- Add ⅓ of the pudding mixture and spread it out evenly over the cookies.
- Add another row of cookies and brush with milk.
- Then, add another ⅓ of the pudding mixture and smooth it out.
- Repeat 1 more time.
- Add a final layer of cookies brushed with milk.
- Spread the remaining whipped topping over the cookies.
- Cover with plastic wrap and place in the fridge overnight.
- If you want to add peanut butter garnish, microwave a small amount of peanut butter in a microwaveable dish and cook in 15 second intervals, stirring in between until smooth and melted.
- Drizzle the peanut butter over the cake and add more cookies if desired. Slice and serve.
Notes
- Make sure you brush your cookies with enough milk, it helps them become soft.
- This is really peanut butter forward, to make it less peanut buttery see above on how to do that.
- This can be frozen, see above on how to do that.
- To make this cut easier, place in the freezer for a bit before cutting.
- Other additions can be added to the pudding mixture, see above for some ideas.
- You can also make your own whipped topping by whipping 2 cups of heavy cream with ¼ cup of powdered sugar until stiff peaks form.
- This needs to chill for at least 8 hours or overnight, so it makes it a perfect for a make ahead dessert.
- You can use crunchy peanut butter in place of the creamy.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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