Peanut butter IceBox Cake
This no-bake Peanut Butter Icebox Cake is rich, creamy, and irresistibly easy—made with peanut butter cookies, whipped cream, and cream cheese. Layer, chill, and enjoy a dreamy dessert perfect for any occasion!
Servings: 8 people
Calories: 373kcal
Equipment
- large resealable bag
- Large Bowl
- electric mixer
- medium size plate
- plastic wrap
Ingredients
- 24 peanut butter cookies
- 1.5 cups heavy cream
- ½ 8 oz block cream cheese, softened.
- ¼ cup creamy Peanut butter
- 1 tablespoon powdered sugar
Instructions
- In a large resealable bag, crush 3 cookies. Set aside for decoration.
- Add cream cheese to a large bowl, then, using a handheld electric mixer, beat cream cheese until fluffy, about 1 minute.
- Add sugar and peanut butter and beat until smooth, then add heavy cream and beat until soft peaks form.
- On a medium size plate, spread a thin layer of the whipped cream mixture.
- Arrange 4-5 cookies side by side covering the plate. Then, spread another layer of cream mixture on top of cookies, and top with another layer of cookies (alternating so the cookies aren’t placed directly on top of the ones in the layer below). Repeat until you have six layers, ending with whipped cream.
- Top with crushed cookies, then wrap loosely with plastic wrap and transfer to the freezer until very soft, ~about 6 hours.
Nutrition
Serving: 1g | Calories: 373kcal | Carbohydrates: 27g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 165mg | Potassium: 148mg | Fiber: 1g | Sugar: 15g | Vitamin A: 657IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg