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.
Servings: 20
Cost: $23.11 Recipe, $1.16 per Serving
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 the cream cheese and peanut butter with a hand mixer or stand mixer until smooth and creamy.
- Add the powdered sugar and mix until fully combined.
- Fold in the vanilla extract and whipped topping by hand until the mixture is smooth and well blended.
- Arrange a single layer of chocolate graham crackers in the bottom of a 9x13-inch baking dish, breaking the crackers as needed to fit.
- Spread one-third of the peanut butter mixture evenly over the graham crackers.
- Repeat the layers two more times, ending with the remaining peanut butter mixture on top.
- Drizzle the chocolate Magic Shell evenly over the top layer and gently spread it with a spatula before it hardens.
- Sprinkle the halved miniature Reese's Peanut Butter Cups evenly over the Magic Shell.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Let the cake sit at room temperature for about 1 hour before slicing and serving.
Video
Notes
Refrigerate any leftovers, covered, for up to 5 days.
Nutrition
Calories: 587kcal | Carbohydrates: 68g | Protein: 11g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 26mg | Sodium: 464mg | Potassium: 346mg | Fiber: 4g | Sugar: 39g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 2mg
