Peanut Butter Icebox Cake
This tasty no-bake Peanut Butter Icebox Cake is the perfect summer dessert for chocolate and peanut butter lovers. It’s layered with graham crackers, creamy peanut butter filling, and Reese's peanut butter cups, then frozen for the ultimate cool-down treat!
Servings: 9
Calories: 342kcal
Ingredients
- 16 chocolate graham crackers
- 1 8 oz cream cheese softened
- 1 cup peanut butter smooth
- 1.25 cups powdered sugar
- 1 8 oz whipped topping or Cool Whip thawed
- peanut butter cups
Instructions
- In a large bowl beat together the the cream cheese and peanut butter together until smooth.
- Mix in the powdered sugar until smooth.
- Next fold in the whipped topping.
- Line an 8x8 baking dish with plastic wrap leaving plenty of overhang on both sides.
- Place a layer of graham crackers down the bottom. I usually do 3 across and then break off a couple pieces to fill in the gap.
- Place a third of the peanut butter mixture on the graham crackers and spread out evenly.
- Next top with graham crackers again.
- Again with the peanut butter mixture, then graham crackers, then peanut butter then crushed up graham crackers.
- Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.
- Before serving allow to thaw for an hour.
- Garnish with peanut butter cups, slice and serve!
Nutrition
Calories: 342kcal | Carbohydrates: 42g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 288mg | Potassium: 206mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2IU | Calcium: 34mg | Iron: 2mg