Peanut Butter Icebox Cake
A delightful dessert combining layers of chocolate pudding, peanut butter, and a crunchy cookie base, perfect for any occasion.
Ingredients
Chocolate Pudding Layer
- 19.1 ounces Crushed Chocolate Sandwich Cookies A decadent foundation for our cake.
- 0.5 cup Salted Sweet Cream Butter, melted Adding a buttery touch.
- 2 boxes Instant Chocolate Pudding Mix (Each 3.9-ounce) The heart of our chocolatey layer.
- 2 cups Whole Milk Bringing creaminess to the pudding mix.
- 2 cups Whipped Topping, thawed A light and fluffy addition.
- 5 cups Miniature Reese's Peanut Butter Cups, halved A heavenly surprise in every bite.
Peanut Butter Layer
- 8 ounces Cream Cheese, softened The creamy base for our peanut butter layer.
- 1 cup Creamy Peanut Butter Introducing the star ingredient.
- 1.5 cups Powdered Sugar, sifted Sweetening the peanut butter goodness.
- 2 cups Whipped Topping, thawed Ensuring a light and airy texture.
- 7.25 ounces Chocolate Magic Shell For the perfect finish.
Instructions
Preparation
- Lightly spray a 9x13 baking dish with nonstick spray.
- Combine 2 cups of crushed chocolate sandwich cookies with melted butter, press into the bottom of the dish.
Chocolate Pudding Layer
- Mix pudding mix and milk until thickened.
- Fold in whipped topping and spread half over the cookie base.
- Add halved peanut butter cups and crushed cookies.
Peanut Butter Layer
- Combine cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in whipped topping and spread over the cookie and chocolate layers.
Finishing Touches
- Sprinkle more crushed cookies over the peanut butter layer.
- Layer the remaining chocolate pudding mixture.
- Drizzle chocolate magic shell and top with more peanut butter cups.
Chill and Serve
- Cover and chill in the refrigerator for at least 240 minutes (4 hours) to overnight.
- Slice into 15 pieces before serving.
Notes
Store in the refrigerator for up to three days or freeze for a month. Thaw in the refrigerator before serving for the best consistency.