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4.6 from 15 votes

Peanut Butter Ice Box Cake

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Total Time
30 mins
Servings: 9 slices
Calories: 563 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a large mixing bowl, add in the heavy cream. Whip to soft peaks with a hand mixer.
  2. Once soft peaks are formed, add in the powdered sugar and whip until there are firm peaks. Set aside.
  3. In a separate bowl, add in the cream cheese, pudding, and peanut butter. Mix with a hand mixer until incorporated.
  4. Add in half of the whipped cream and beat until incorporated. Set the over half of whipped cream aside.
  5. Stir in 4 of the peanut butter cups that have been quartered.
  6. In a 9x9 baking pan, line the bottom with 4 and 1/2 graham crackers.
  7. 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.
  8. Add 1/2 of the remaining whipped cream on top of the peanut butter cream cheese and spread to the edges.
  9. Add another 4 and 1/2 graham crackers for the next layer.
  10. Add the remaining peanut butter mixture, placing it in dollops to help spread it again. Spread the mixture to the edges of the dish.
  11. Add another 4 and 1/2 graham crackers.
  12. Spread the remaining whipped cream on top of the graham crackers.
  13. Add the remaining 4 peanut butter cups that have been quartered to the top of the ice box cake.
  14. Sprinkle the salted peanuts to the top of the cake.
  15. 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.
  16. Cut a very small hole in the tip of the sandwich bag.
  17. Moving your hand quickly back and forth, drizzle the peanut butter over top of the cake.
  18. Place into the fridge to chill. I let mine chill overnight.
  19. Cut and serve!

Nutrition Information

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

% 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.