I’ve talked a lot in the past about Sunday dinners at my grandma’s house… there was always enough food to feed an army and my grandma had a rotation of desserts that she made. A simple icebox cake was one of them – just layers of graham crackers, pudding and Cool Whip. Whenever I see a recipe for icebox cake, I can’t pass it up, especially when it’s loaded with all of my favorite peanut butter treats.
My father-in-law emailed me this recipe last week (he knows me so well!); I couldn’t wait to get my kitchen unpacked so that I could dig in!
Instead of graham crackers, this recipe uses Nutter Butter cookies as the base and then layers vanilla pudding and Cool Whip with melted peanut butter and chopped peanut butter cups. Oh my goodness, I can’t even tell you how amazing this dessert is… creamy, sweet and ultra peanut butter-y.
A couple of recipe notes – be sure that you chill the dessert at least overnight, as this will ensure that the Nutter Butter cookies will soften and be perfectly scoopable. Also, the recipe calls for Cool Whip, which is what my grandma always made her icebox cakes with, but you could just easily use fresh whipped cream if you’d like.
If you are a fellow peanut butter lover, this is a perfect summer dessert… cool, light, refreshing and, best of all – no oven required! It reminds me of sitting around my grandma’s dining room table with her windows open, curtains blowing in the breeze, and wishing that Sundays never had to turn into Mondays.
One year ago: Chocolate Chip Biscotti Two years ago: Chocolate Pavlova with Mascarpone and Raspberries Four years ago: Kentucky Derby Chocolate Bourbon Walnut Pie Five years ago: Snickery Squares