Peanut Butter Icebox Cake

5 from 8 votes

Peanut Butter Ice Box Cake is easy to make with layers of chocolate cookies, pudding, peanut butter, and tons of candy throughout!

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 793kcal

Author: Jennifer Fishkind

Ingredients

Chocolate Pudding Layer

19.1 ounces crushed chocolate sandwich cookies divided into 2¼ cups, 1½ cups and 1½ cups
⅓ cup salted sweet cream butter melted
7.8 ounce (2 3.9-ounce) boxes of instant chocolate pudding mix
2¾ cups whole milk
2 cups whipped topping thawed
5 cups Miniature Reese’s peanut butter cups unwrapped and halved (a 17.6-ounce and 10.5-ounce bag. Divided into 2 cups and 3 cups)

Peanut Butter Layer

8 ounce package of cream cheese softened
1 cup creamy peanut butter Your favorite brand. I used Reese’s brand
1½ cups powdered sugar sifted
2 cups whipped topping thawed
7.25 ounce bottle of chocolate magic shell

Instructions

Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
Add the 2¼ cups of crushed chocolate sandwich cookies to a medium size bowl. Pour the melted butter over the cookie crumbs. Stir to coat the cookie crumbs completely. Press into the bottom of the prepared baking dish. Set it aside.
Add the pudding mix and milk to a large mixing bowl. Use a handheld mixer on low to beat the pudding mix and milk until it begins to thicken.
Fold in 2 cups of thawed whipped topping.
Spread ½ of the pudding mixture over the bottom layer of buttered cookie crumbs.
Sprinkle 2 cups of the halved peanut butter cups.
Sprinkle 1 ½ cups of crushed sandwich cookies on top of the layer of peanut butter cups.
Add the softened cream cheese, creamy peanut butter, and powdered sugar to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth, about 1½-2 minutes.
Fold in 2 cups of thawed whipped topping.
Spread all of the cream cheese peanut butter mixture over the layer of crushed chocolate sandwich cookies.
Sprinkle the remaining 1½ cups of crushed chocolate sandwich cookies on top of the peanut butter layer.
Evenly spread the remaining chocolate pudding mixture over the crushed chocolate cookie layer.
Drizzle the magic shell over the top of the pudding layer. Use an offset spatula or spoon to smooth the magic shell over the pudding.
Sprinkle the remaining 3 cups of halved peanut butter cups over the chocolate pudding. Cover and chill in the refrigerator for at least 4 hours to overnight. Slice 3 slices x 5 slices.

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 4 days.
To Freeze: You can freeze the cake for up to 2 months. Allow the cake to thaw overnight in the refrigerator before slicing and serving.

Tips:

Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your peanut butter cream cheese mixture.
You can substitute crunchy peanut butter for creamy peanut butter if you prefer a crunchy alternative.
You can substitute chopped full-size peanut butter cups for miniature peanut butter cups.
Refrigerate the peanut butter cups for about 10 minutes to make them easier to cut.
This cake needs to sit for at least 4 hours so the pudding mixture can set and the graham crackers can absorb the pudding/whipped topping and become soft.
Chilling overnight will allow all the flavors to mingle and blend together even more!
An offset spatula is a perfect tool for smoothing each layer into the pan.

Nutrition