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Peanut Butter Lover’s Icebox Cake
Peanut butter fanatics are going to go wild for this one. It has a triple helping of peanut butter provided by the sandwich cookies, peanut butter cups, and creamy peanut butter itself. I drizzle chocolate and caramel sauces on top, but if you want to amp up the peanut butter flavor, even more, feel free to add peanut butter chips!
- Prep Time: 20 minutes
- Chill Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 9
- Category: Desserts
Ingredients
Scale
- 1/2 cup creamy peanut butter
- 2 cups milk
- 1 (3.4-ounce) box cheesecake or vanilla instant pudding mix
- 26 peanut butter sandwich cookies, plus extra for decorating
- 1 (8-ounce) container frozen whipped topping, thawed
- 24 mini peanut butter cups, chopped, plus extra for decorating
- Hot fudge sauce for drizzling
- Caramel sauce for drizzling
Instructions
- Line an 8-inch square baking dish with parchment paper. Put the peanut butter in a microwave-safe bowl and microwave in 30-second increments until melted.
- In a medium bowl, whisk the milk and pudding mix until thickened and smooth. Let set for 5 minutes.
- Line the bottom of the pan with half of the cookies. Drizzle with one-third of the melted peanut Evenly spread half of the pudding over the cookies and peanut butter. Top with half of the whipped topping. Sprinkle with half of the chopped peanut butter cups.
- Repeat the layers with the remaining cookies, one-third of the melted peanut butter, and the remaining pudding and whipped topping.
- Decorate the top of the cake with the remaining melted peanut butter, chopped peanut butter cups, and some crushed cookies. Drizzle hot fudge sauce and caramel sauce over the top.
- Cover and refrigerate for 8 hours. Scoop and serve.
