Peanut Butter Cup Icebox Cake
User Reviews
4.5
Peanut Butter Cup Icebox Cake
Description
This Peanut Butter Cup Icebox Cake starts with a crust made by processing Oreo cookies into fine crumbs mixed with melted unsalted butter, then pressed evenly into a 9x13-inch pan and refrigerated. A peanut butter layer of smooth cream cheese creamed with creamy peanut butter and powdered sugar is folded into whipped topping, then spread over the crust. Chopped peanut butter cups are mixed in and sprinkled on top, adding texture and peanut butter flavor bursts.
Next, instant chocolate pudding mix combined with milk thickens into a glossy pudding which is layered over the peanut butter section. The cake is topped with Cool Whip and garnished with additional peanut butter cup pieces, creating a multi-layered dessert with creamy, chocolate, and nutty elements.
Refrigeration allows the layers to firm up and flavors to meld, resulting in a chilled treat that slices cleanly and balances sweet, salty, and chocolatey accents. The cake requires no baking, making it a convenient option for warm days or make-ahead dessert needs.
Ingredients
For the Crust:
- 14.3 ounce Oreo cookies package
- 6 tablespoons butter melted and slightly cooled, unsalted
For the Peanut Butter Layer:
- 8 ounces cream cheese
- ¾ cup peanut butter creamy
- 1 cup powdered sugar
- 8 ounce whipped topping tub
- 6 peanut butter cups coarsely chopped, snack size
For the Pudding Layer:
- 5.9 ounce instant chocolate pudding mix box
- 2½ cups milk
For the Topping:
- 8 ounce Cool Whip
- 6 peanut butter cups coarsely chopped, snack size
Instructions
- 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.
Notes
- Chilling the cake thoroughly before serving helps the layers set and improves sliceability.
- Coarsely chopped peanut butter cups add texture and bursts of flavor throughout the layers.
- Use unsalted butter for the crust to control saltiness and maintain balance.
- This cake is best served chilled and can be stored covered in the refrigerator for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 35mg | 12% |
| Sodium | 449mg | 19% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 440IU | 9% |
| Calcium | 111mg | 11% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
