[No Bake] Peanut Butter Lover’s Icebox Cake
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
[No Bake] Peanut Butter Lover's Icebox Cake
Ingredients
- 3.4 ounce (96.39 g) box instant vanilla pudding mix
- 2 cups (488 ml) milk
- 26 Nutter Butter cookies, plus extra for garnish
- ½ cup (129 g) creamy peanut butter, melted
- 8 ounce (226.8 g) carton Cool Whip
- 24 miniature peanut butter cups, chopped, plus extra for garnish
Instructions
- In a medium bowl, whisk together the pudding mix with the milk for 2 minutes. Let sit for 5 minutes.
- Line an 8x8-inch square baking dish with Nutter Butter cookies.
- Drizzle with one-third of the melted peanut butter.
- Spread half of the pudding over top of the cookies and peanut butter. Top with half of the Cool Whip, then sprinkle with half of the chopped peanut butter cups.
- Repeat the layers of Nutter Butter cookies, another third of the melted peanut butter, remaining half of the pudding and remaining half of the Cool Whip.
- Garnish the top by drizzling the remaining melted peanut butter and additional chopped peanut butter cups and crushed Nutter Butter cookies.
- Cover with plastic wrap and refrigerate overnight (this is essential so that the cookies soften). The dessert can be refrigerated for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I recently learned while making another recipe that you dip the cookies in milk briefly so that they soften a bit faster. I would try that with the nutter butters. Dip 1 2 3 seconds, place in dish. I promise you will love. I was like- I am almost 40 just figuring this out?
UNREEEEEAAAAAAAAAALLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
MIND BLOWN
DED
This was the best thing I have ever eaten. Had at least 4 servings. No regrets.
Made it last year for t-giving. I have been searching for it again for this year. Found it!
Definitely a once-a-year type thing. Because of addiction, etc.
MAKE IT and WEEP
Awesome.. changed out the recess peanut butter cups for reses pieces.
I think I messed this one up somehow, the pudding never set. Did I not whisk for long enough? I am going to try again!
Hi Mary, Are you sure that you used instant pudding? If so, then yes, you likely did not whisk long enough. It should thicken up right away, within those 2 minutes of whisking that the instructions call for.
Which is better-this dessert or the pb cup ice box cake?
Hi Sara, They’re both awesome, and quite a bit different, but if I had to choose one, it would be the peanut butter cup icebox cake!
I made this yesterday for Mother’s Day and it got amazing reviews!!! But I substituted Butterfingers for the Peanut butter cups. So awesome!! thanks for sharing :)
This looked so amazing that I decided to make it for my mom ,for Mothers Day dessert. Since she does not like packaged cookies or pudding I made a Copy Cat version of the Nutter Butter Cookies, and homemade vanilla pudding . I also made homemade whipped cream. Will be serving it tomorrow! Hope she loves it :-)
Also, Your little boy is adorable!
For me? Aw you shouldn’t have! Well okay I guess it was my 30th bday this week I’ll have 2 slices ;-)
Oh, my goodness! I think I just went into diabetic ketoacidosis after reading that recipe. Don’t get me wrong, I do love me some dessert. But I’m afraid this one exceeds my sweetness tolerance level. Just a little too rich for me. I think I could handle a very small serving with a big glass of cold milk to cut the sweetness. Don’t think for a second, though, that I won’t give this a shot. Everyone I cook for will love this!
This might be perfect for Mother’s Day ;)
I’m in love your cooking
could you please give us a recipe for the 3 milk cake?
Here is the recipe for Tres Leches Cake: https://www.browneyedbaker.com/tres-leches-cake/
I usually use crunchy peanut butter instead of creamy. I might also suggest placing a layer of sliced bananas on the crust before adding the peanut butter. Picture chocolate covered frozen bananas. And a drizzle of chocolate sauce over the finished product might add another level.
Mmm… Peanut butter cups are my favorite! So many great recipes on my to make list now!
Oh my goodness, this looks amazing! I will definitely be saving this recipe to try soon!
My great-grandmother would often bring Ice Box Cake to family functions. Food memories! This is an interesting twist on an old-fashioned classic.
Made a peanut butter pie a couple of weeks ago, I love peanut butter but have lost much of my taste. Everyone said how rich it was but could not taste the peanut butter. Might try this one.
This is perfect! My husband’s birthday is coming up and I had to think of something he’d love that didn’t need to be baked so he wouldn’t suspect anything! This will satisfy the PB love!
Peanut butter cups as the topping! That could be dessert heaven :) Pinning to try soon…..! Wow!
This recipe would be trouble for me. I love anything chocolate and peanut butter. :) It’s wonderful that your recipe was inspired by grandma’s Sunday dinners. It can’t get much better than that.
SHUT THE FRONT DOOR!!!!!! This dessert looks AAAHHHH-MAZZZINGGGGG!!!
well done Michelle… and i am definitely a peanut butter lover