Best 6 Peanut Butter Cup Icebox Cake Recipes

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Indulge in a symphony of flavors with our tantalizing Peanut Butter Cup Icebox Cake, a no-bake dessert that combines the irresistible taste of peanut butter cups, creamy whipped cream, and a graham cracker crust. This delectable treat is not only a feast for the taste buds but also a visual masterpiece, sure to impress your guests at any gathering. With just a few simple steps, you can create this frozen delight that offers a delightful blend of textures and flavors. Brace yourself for a culinary journey that will leave you craving more.

**Peanut Butter Cup Icebox Cake:**
This no-bake icebox cake is a perfect summer dessert that is easy to make and can be customized with different toppings.

**No-Bake Peanut Butter Cup Pie:**
This no-bake peanut butter cup pie is a quick and easy dessert that is perfect for peanut butter lovers.

**Peanut Butter Cup Cheesecake:**
This peanut butter cup cheesecake is a rich and creamy cheesecake that is topped with peanut butter cups.

**Peanut Butter Cup Brownies:**
These peanut butter cup brownies are fudgy and chocolatey, and they are topped with peanut butter cups.

**Peanut Butter Cup Cookies:**
These peanut butter cup cookies are soft and chewy, and they are filled with peanut butter cups.

Let's cook with our recipes!

NO BAKE PEANUT BUTTER ICEBOX CAKE



No Bake Peanut Butter Icebox Cake image

No Bake Peanut Butter Icebox Cake - this easy lush dessert layers peanut butter sandwich cookies with peanut butter pudding! It's the ULTIMATE peanut butter no bake dessert!

Provided by Dorothy Kern

Categories     Dessert

Time 2h20m

Number Of Ingredients 6

27-36 peanut butter sandwich cookies (such as Nutter Butter or a generic equivalent)
1 3/4 cups milk (divided)
1 box 3.4 ounces instant vanilla or cheesecake pudding mix
1/2 cup peanut butter
8 ounces 1 container Whipped Topping
1 cup Reese's Pieces (for topping)

Steps:

  • Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8x8" pan.
  • Whisk 1 1/4 cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
  • Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
  • Spread the rest of the whipped topping over the cookies and sprinkle with Reese's Pieces.
  • Chill for at least 2 hours before serving.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 37 g, Protein 8 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 203 mg, Fiber 2 g, Sugar 26 g

PEANUT BUTTER CUP ICEBOX CAKE



Peanut Butter Cup Icebox Cake image

An Oreo crust is topped with a creamy peanut butter filling, peanut butter cups, chocolate pudding and a whipped cream topping.

Provided by Michelle

Categories     Dessert

Time 30m

Number Of Ingredients 11

14.3 ounce package Oreo Cookies
6 tablespoons unsalted butter (melted and slightly cooled)
8 ounces cream cheese
¾ cup creamy peanut butter
1 cup powdered sugar
8 ounce tub Cool Whip
6 snack size peanut butter cups (coarsely chopped)
5.9 ounce box instant chocolate pudding
2½ cups milk
8 ounce Cool Whip
6 snack size peanut butter cups (coarsely chopped)

Steps:

  • Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9x13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.
  • Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
  • Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
  • Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 475 kcal, Carbohydrate 53 g, Protein 8 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 35 mg, Sodium 449 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving

ICEBOX CAKE WITH SLICE AND BAKE PEANUT BUTTER SANDIES



Icebox Cake with Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time P1DT45m

Yield Serves 6-8

Number Of Ingredients 12

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved
3 cups heavy cream
1/3 cup confectioners' sugar
5 tablespoons milk
1/4 cup confectioners'' sugar
1/4 cup smooth peanut butter

Steps:

  • For the Icebox Cake:
  • Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve.
  • Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
  • Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks.
  • Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight.
  • For the Peanut Butter Glaze:
  • Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl.
  • To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately.

PEANUT BUTTER ICEBOX DESSERT



Peanut Butter Icebox Dessert image

Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 8

16 Nutter Butter cookies, crushed, divided
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1-1/3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix

Steps:

  • In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PEANUT BUTTER ICEBOX CAKE



Chocolate Peanut Butter Icebox Cake image

Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h45m

Yield 12

Number Of Ingredients 9

Betty Crocker™ double chocolate chunk cookie mix
Oil, water and egg called for on cookie mix pouch
1 package (8 oz) cream cheese
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon vanilla
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 cup mini peanut butter cups
1/2 cup chocolate sauce or topping

Steps:

  • Bake cookies as directed on pouch. Cool completely.
  • In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
  • Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
  • In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
  • Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g

CHOCOLATE PEANUT-BUTTER ICEBOX CAKE



Chocolate Peanut-Butter Icebox Cake image

This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 20m

Number Of Ingredients 4

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Steps:

  • In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
  • Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
  • Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g

Tips:

  • Use fresh ingredients:
  • This will help ensure that your icebox cake has the best flavor and texture.
  • Chill your ingredients before starting:
  • This will help the cake set up more quickly and evenly.
  • Use a variety of textures:
  • This will make your cake more interesting to eat. Try using a combination of soft and crunchy ingredients, as well as different flavors.
  • Don't overmix the batter:
  • Overmixing can make the cake tough.
  • Chill the cake for at least 4 hours before serving:
  • This will allow the flavors to meld and the cake to set up properly.

Conclusion:

Peanut butter cup icebox cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover peanut butter cups, and it is sure to be a hit with everyone who tries it. With its rich peanut butter flavor and creamy chocolate filling, this cake is a classic for a reason. It is a perfect dessert for a summer party or potluck, and it is also a great way to satisfy your sweet tooth. So next time you are looking for a delicious and easy-to-make dessert, give this peanut butter cup icebox cake a try.

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