Peanut Butter Ice Box Cake
User Reviews
4.6
15 reviews
Excellent
Peanut Butter Ice Box Cake
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 14 - 15 honey graham crackers
- 8 oz. cream cheese room temperature
- 3.4 oz. box instant vanilla pudding
- 3/4 cup creamy peanut butter
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 8 peanut butter cups quartered
- 1/4 cup salted peanuts optional
- 1 1/2 T. creamy peanut butter optional
Instructions
- In a large mixing bowl, add in the heavy cream. Whip to soft peaks with a hand mixer.
- Once soft peaks are formed, add in the powdered sugar and whip until there are firm peaks. Set aside.
- In a separate bowl, add in the cream cheese, pudding, and peanut butter. Mix with a hand mixer until incorporated.
- Add in half of the whipped cream and beat until incorporated. Set the over half of whipped cream aside.
- Stir in 4 of the peanut butter cups that have been quartered.
- In a 9x9 baking pan, line the bottom with 4 and 1/2 graham crackers.
- Add in half of the peanut butter cream cheese mixture. Add dollops all over the graham crackers to make it easier to spread out to the edges. The graham crackers may want to move because the peanut butter cream cheese is pretty thick.
- Add 1/2 of the remaining whipped cream on top of the peanut butter cream cheese and spread to the edges.
- Add another 4 and 1/2 graham crackers for the next layer.
- Add the remaining peanut butter mixture, placing it in dollops to help spread it again. Spread the mixture to the edges of the dish.
- Add another 4 and 1/2 graham crackers.
- Spread the remaining whipped cream on top of the graham crackers.
- Add the remaining 4 peanut butter cups that have been quartered to the top of the ice box cake.
- Sprinkle the salted peanuts to the top of the cake.
- Add the 1 and 1/2 tablespoons of peanut butter into a sandwich bag. Microwave for 10 seconds. Give it a few squeezes to move the peanut butter around and microwave for another 10 seconds.
- Cut a very small hole in the tip of the sandwich bag.
- Moving your hand quickly back and forth, drizzle the peanut butter over top of the cake.
- Place into the fridge to chill. I let mine chill overnight.
- Cut and serve!
Nutrition Information
Show Details
Calories
563kcal
(28%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
45g
(69%)
Saturated Fat
21g
(105%)
Cholesterol
101mg
(34%)
Sodium
340mg
(14%)
Potassium
297mg
(8%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
1125IU
(23%)
Vitamin C
0.3mg
(0%)
Calcium
84mg
(8%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 101mg | 34% |
| Sodium | 340mg | 14% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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