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Peanut Butter Ice Box Cake

Irresistibly Creamy Peanut Butter Ice Box Cake Recipe

Enjoy a nostalgic taste with this Peanut Butter Ice Box Cake, a creamy, no-bake dessert perfect for summer.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 24 cookies Nutter Butter cookies Alternatively, use Oreo cookies.
For the Cream Filling
  • 8 oz Cream cheese Use room temperature for smooth blending.
  • 1 cup Peanut butter Chunky peanut butter can also be used.
  • 12 oz Frozen whipped topping Thawed and gently folded in.
For the Topping
  • 1 cup Crushed Nutter Butter cookies Adjust quantity to your liking.

Equipment

  • 9x13 inch casserole dish

Method
 

Preparation
  1. Arrange a layer of Nutter Butter cookies in the bottom of a 9x13 inch casserole dish.
  2. In a large mixing bowl, beat cream cheese and peanut butter until smooth.
  3. Fold in half of the thawed whipped topping until fully incorporated.
  4. Gently fold in the remaining whipped topping.
  5. Spread one-third of the cream mixture over the cookies.
  6. Continue layering with cookies and cream mixture until all is used.
  7. Sprinkle the top with crushed Nutter Butter cookies.
  8. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure cream cheese is at room temperature and allow adequate chilling time to enhance flavor.

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