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5
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Peanut Butter Icebox Cake
Peanut Butter Icebox Cake
is the perfect
no bake dessert
for any occasion. Layers of graham crackers, creamy peanut butter and chocolate make a delicious combination.
Prep Time
15
minutes
mins
Freeze
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
20
Calories:
587
kcal
Author:
Carrie Barnard
Ingredients
18
ounces
Chocolate Graham Crackers
16
ounces
cream cheese softened
1
cup
creamy peanut butter
1½
cups
powdered sugar
1
teaspoon
Vanilla Extract
16
ounces
Whipped Topping
thawed
7.25
ounces
Chocolate Magic Shell
3
cups
Miniature Reese’s Peanut Butter Cups
unwrapped and cut in half
Instructions
In a large mixing bowl, beat together the cream cheese and peanut butter with a hand held mixer or stand up mixer until combined and smooth.
Add in the powdered sugar and mix until smooth.
Gently stir in the vanilla extract and whipped topping by hand until combined.
Lay the graham crackers in the bottom of a 9X13 baking pan (break the graham crackers if necessary).
Pour the third of the peanut butter mixture on top of the graham crackers.
Top with another layer of graham crackers and then another third of the peanut butter mixture.
Continue this process 1 more time making sure that the peanut butter mixture is on top.
Drizzle the magic shell topping on top of the peanut butter layer and use a spatula to spread it out as evenly as possible.
Sprinkle the peanut butter cups on top of the cake.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, allow the cake to thaw at room temperature for at least 1 hour.
Then the cake is ready to slice, serve and enjoy!
Notes
Refrigerate any leftovers, covered, for up to 5 days.
Nutrition
Calories:
587
kcal
|
Carbohydrates:
68
g
|
Protein:
11
g
|
Fat:
36
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
26
mg
|
Sodium:
464
mg
|
Potassium:
346
mg
|
Fiber:
4
g
|
Sugar:
39
g
|
Vitamin A:
345
IU
|
Vitamin C:
0.1
mg
|
Calcium:
100
mg
|
Iron:
2
mg