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+ servings

Peanut Butter Icebox Cake

When it comes to indulgence, you cannot go wrong with these layers in this Peanut Butter Icebox Cake. It is out of this world!
Prep Time30 minutes
Cook Time0 minutes
Chill Time:8 hours
Course: Cake, Dessert
Cuisine: American
Servings: 12
Calories: 467kcal

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 9x13-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

  1. Make sure you brush your cookies with enough milk, it helps them become soft.
  2. This is really peanut butter forward, to make it less peanut buttery see above on how to do that.
  3. This can be frozen, see above on how to do that.
  4. To make this cut easier, place in the freezer for a bit before cutting.
  5. Other additions can be added to the pudding mixture, see above for some ideas.
  6. 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.
  7. This needs to chill for at least 8 hours or overnight, so it makes it a perfect for a make ahead dessert.
  8. You can use crunchy peanut butter in place of the creamy.

Nutrition

Calories: 467kcal | Carbohydrates: 61g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 367mg | Potassium: 224mg | Fiber: 1g | Sugar: 40g | Vitamin A: 160IU | Calcium: 133mg | Iron: 0.2mg