Peanut Butter Icebox Cake Recipe
Peanut butter icebox cake recipe has a cool, creamy taste that melts gently on the tongue. The no bake style keeps everything soft and smooth, turning cookies into tender layers wrapped in a rich peanut butter mixture.The filling blends peanut butter, cream cheese, powdered sugar, vanilla, whipped cream, and a touch of salt, creating a mellow, sweet flavor.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- 9×13-inch baking dish (or similar)
- Measuring cups and spoons
Ingredients
Peanut Butter Filling
- 380 g creamy peanut butter
- 225 g cream cheese softened
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 480 ml heavy whipping cream or 225 g whipped topping
- Small pinch of salt
Layers
- 1 –2 sleeves graham crackers
Toppings
- Mini chocolate chips
- Chopped peanuts
- Warm chocolate or caramel drizzle
- Crushed cookies
Instructions
Peanut butter filling
- Put peanut butter, softened cream cheese, powdered sugar, vanilla, and a small pinch of salt in one bowl. Beat until the mixture turns smooth and fluffy.
Whipped cream
- Whip the heavy cream in another bowl until it holds firm peaks. If using a premade topping, no whipping is needed.
Combine the two
- Fold the whipped cream into the peanut butter mixture gently so it stays light.
First cookie layer
- Cover the bottom of your dish with graham crackers. Break pieces to cover any open spots.
Build the dessert
- Spread a thick layer of the peanut butter filling over the cookies. Add more cookies, then more filling, repeating this pattern until the dish is full, ending with the creamy layer.
Chill and add toppings
- Cover the dish and refrigerate for at least six hours or let it rest overnight. Add mini chocolate chips, crushed cookies, chopped peanuts, or a drizzle of chocolate or caramel right before serving.
Notes
Notes: Whipped cream gives a lighter texture; whipped topping makes the filling slightly firmer. Chocolate wafers make the cake more decadent, while graham crackers give a classic icebox cake feel. Freezes well for a firmer, ice-cream-like dessert.
Nutrition Facts Of Peanut Butter Icebox Cake Recipe
Calories: 420 | Carbohydrates: 27 g | Protein: 8 g | Fat: 32 g | Saturated Fat: 14 g | Sugar: 20 g | Sodium: 220 mg