Best 6 Peanut Butter Icebox Dessert Recipes

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Indulge in a delightful culinary journey with our peanut butter icebox dessert recipes, a symphony of flavors that will tantalize your taste buds. These no-bake treats are a delightful blend of creamy peanut butter, rich chocolate, and refreshing graham cracker crumbs, resulting in a symphony of textures and flavors. Dive into the classic peanut butter icebox cake, a timeless favorite with layers of peanut butter filling and chocolate ganache, or explore variations like the no-bake peanut butter pie, a luscious dessert with a creamy peanut butter filling nestled in a chocolate cookie crust. For a fun twist, try the peanut butter icebox roll, where layers of peanut butter and jelly filling are rolled up in a graham cracker crust, creating a vibrant and playful treat. And for those who love a touch of crunch, the peanut butter crunch bars are a delectable combination of peanut butter, rice cereal, and a drizzle of chocolate, offering a satisfying bite in every morsel.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

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.

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 Crockerâ„¢ 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

PEANUT BUTTER CUP ICEBOX CAKE



Peanut Butter Cup Icebox Cake image

This is our version of a large Reese's Peanut Butter Cup, and a tribute to our fanatical love of the combination of peanut butter and chocolate.

Provided by Jessie Sheehan

Categories     dessert

Time P1DT45m

Yield 15 to 20 servings

Number Of Ingredients 19

13 ounces (370 grams) milk chocolate, finely chopped
1/4 teaspoon salt
3/4 cup (180 milliliters) heavy cream
1 1/3 cups (265 grams) granulated sugar
6 tablespoons (50 grams) cornstarch
1 teaspoon salt
3 1/2 cups (840 milliliters) whole milk
1 cup (240 milliliters) heavy cream
2 eggs, lightly beaten
3/4 cup (195 grams) creamy peanut butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 cups (480 milliliters) heavy cream
1/3 cup (85 grams) creamy peanut butter, at room temperature
1/4 cup (35 grams) confectioners' sugar
1 teaspoon pure vanilla extract
Nonstick spray
18 to 20 graham crackers
Chopped chocolate-covered peanut butter cups or salted roasted peanuts, for decorating

Steps:

  • For the milk chocolate ganache: Place the chocolate and salt in a medium heatproof bowl and set aside. In a small saucepan, heat the cream over medium-high heat just until bubbles begin to form around the edges.
  • Pour the warm cream over the chocolate and salt and let sit for 1 minute so it begins to melt. Gently whisk together until fully incorporated and shiny.
  • Let come to room temperature, stirring occasionally, until it thickens and is less like chocolate syrup and pours more like hot fudge.
  • (To make ahead, let cool to room temperature, cover, and refrigerate for up to 1 week. Reheat over medium-low heat until liquefied.)
  • For the pudding: In a large saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the eggs, whisk again, and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the peanut butter, butter, and vanilla and whisk until they are incorporated.
  • The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.
  • For the whipped cream: Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
  • Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
  • Add the peanut butter, confectioners' sugar, and vanilla and, on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised. Use it immediately.
  • To assemble: Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch (7.5-by-75-centimeter) strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the pan.
  • Cover as much of the pudding as possible with a layer of the graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of crackers.
  • Generously spread a layer of the ganache over the crackers.
  • Continue layering in this order (pudding, graham crackers, ganache) until you run out or reach the top of the pan. Spread the whipped cream on top of the cake. Gently cover the cake with plastic wrap, place it on a platter (to protect the inside of your refrigerator from any escaping ganache while the cake sets up), and refrigerate for 24 hours. (If you want to frost the sides of the cake with whipped cream, prepare the whipped cream after the cake sets up for 24 hours, and frost the top and sides just prior to serving.)
  • Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Decorate with chopped chocolate-covered peanut butter cups or roasted, salted peanuts. Using a knife, slice into wedges and serve.

Tips:

  • Choose ripe bananas: Overripe bananas add a rich, sweet flavor to the icebox dessert. You can also use frozen bananas, but be sure to thaw them completely before using.
  • Use creamy peanut butter: Creamy peanut butter creates a smooth and velvety texture. If you only have chunky peanut butter, you can use it, but be sure to stir it until the chunks are well-blended.
  • Don't overbeat the whipped cream: Overbeaten whipped cream will become stiff and grainy. Beat the cream just until soft peaks form.
  • Use a variety of mix-ins: You can add various mix-ins to the icebox dessert, such as chopped nuts, chocolate chips, or crumbled cookies. Be creative and use your favorite ingredients.
  • Freeze the icebox dessert for at least 4 hours: This will allow the dessert to firm up and develop a smooth, creamy texture.

Conclusion:

Peanut Butter Icebox Dessert is an easy and delicious treat that can be enjoyed by people of all ages. With its simple ingredients and customizable mix-ins, it's a perfect dessert for any occasion. Whether you're looking for a quick and easy dessert to serve at a party or a special treat to enjoy on a hot summer day, Peanut Butter Icebox Dessert is sure to please.

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