Peanut Butter Cup Icebox Cake
Icebox cake was a long-standing fixture in my grandma’s kitchen on Sundays, especially during the summer. Hers was an incredibly simple version, consisting of layers of graham crackers, vanilla pudding and, sometimes, Cool Whip on top. It was one of my two favorite desserts at my grandma’s in the summer; the other being angel food cake with strawberries and whipped cream.
Last year, I experimented with an Oreo version of icebox cake, replacing the graham crackers with Oreo cookies and the vanilla pudding with cheesecake pudding. It was fabulous, and I went ahead and made another no-bake Oreo layer dessert later on last summer, that I decided needed a peanut butter cup spin.
Let’s be honest… once the temperature starts to creep about eighty, no matter how well air conditioned the house is, I think most of us would prefer to leave the oven off and instead indulge in cool, refreshing desserts. This is perfect, and if you’re a peanut butter fan, this will be right up your alley.
I kept the Oreo crust, but added peanut butter to the cream cheese layer for more of a peanut butter mousse consistency, topped that layer with chopped peanut butter cups, then layered on the chocolate pudding, a whipped topping layer, and more chopped peanut butter cups.
The result is a cool, creamy, peanut butter and chocolate loaded dessert, perfect for summer and anytime you need an easy no-bake dessert. I guarantee this would have been grandma-approved!
One year ago: Peanut Butter-Pretzel Chocolate Chip Cookies
Two years ago: Lemon Blueberry Cheesecake Bars
Three years ago: Rhubarb Pie-Tartlets and Root Beer Float Cake
Four years ago: Classic Lemonade
Five years ago: Greek Celebration Bread (Christopsomos) and Chocolate Chip Cookie-Topped Brownies
Six years ago: Buttermilk Pancakes
Peanut Butter Cup Icebox Cake
Ingredients
For the Crust:
- 14.3 ounce (405.4 g) package Oreo Cookies
- 6 tablespoons unsalted butter, melted and slightly cooled
For the Peanut Butter Layer:
- 8 ounces (226.8 g) cream cheese
- ¾ cup (193.5 g) creamy peanut butter
- 1 cup (120 g) powdered sugar
- 8 ounce (226.8 g) tub Cool Whip
- 6 snack size peanut butter cups, coarsely chopped
For the Pudding Layer:
- 5.9 ounce (167.26 g) box instant chocolate pudding
- 2½ cups (610 ml) milk
For the Topping:
- 8 ounce (226.8 g) Cool Whip
- 6 snack size peanut butter cups, coarsely chopped
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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this recipe exactly as shown to take to a ladies Bible study gathering and it was DELICIOUS. I was afraid it might be too rich, but it wasn’t and everyone loved it. I’ve saved this to make again in the future. Thank you for the recipe.
Has anyone made this substituting almond butter? We have peanut allergies in the family. Thanks so much.
This looks so good! I was looking for a chocolate peanut butter frozen cake. Do you think this could be served frozen like an ice cream cake?
I made this for our father’s day celebration and it was a huge hit! Several people had second helpings. So easy to make and sooooooooo delicious! I will definitely be making this one again! And again and again and again…:)
Do you have a recipe for strawberry pie? My mother had one called Azar’s Strawberry Pie.
Hi Buffy, I do! https://www.browneyedbaker.com/fresh-strawberry-pie-recipe/
I’d love to make and eat that cake. Do you have the recipe for a smaller cake? I can only bake for 2 persons that can’t eat a lot of sweets. thanks
Hi Carmen, You could certainly scale down the ingredients to make however much you need.
This looks great but is very dense in calories. 1/16th of the 9×13 pan would be nearing a two bit serving for 499.8 calories! Perhaps one could use peanut butter powder, splenda, and other substitutes to knock down the calorie count.
I found this on Pinterest last week and it was an instant pin because my husband is a Reese’s cup fanatic. I made it yesterday for our church refreshments today and it was a hit! So many complements! When I got home I had to send the link to a few different people. Great great recipe, big thumbs up from all of us! Thank you for sharing!
I’m making one as is for a get together on Sun., then one for my grandkids on Mon.( one grandaughter is allergic to nuts, so I am supp. rolo candy. Can’t wait ti try both!
THIS LOOKS SO GOOD! My father-in-law requested something chocolate and peanut butter for his birthday this weekend… um… THIS IS IT.
Can’t wait to try it!
Going to make this for my boyfriend’s birthday tomorrow, hopefully it will last in an icebox as he lives 2 hours away!
I bake monthly for my staff to celebrate all the office birthays. Every month, something different and always from scratch. I ran into a time crunch, and made this recipe. IT RECEIVED MORE COMPLIMENTS THAN ANYTHING I’VE MADE from scratch and it’s been requested many times since!
Love your blog!! It says refrigerate for 2 hours before serving – how long do you think it would be okay in the fridge? Would it be just as good made a day ahead, for example?
Hi Courtney, Yes, you could definitely make this a day in advance. I think it’s fine for a few days in the fridge.
do you think i can freeze extra slices (cut them up and put them in containers) if we don’t finish it all?
Hi Jen, I haven’t tried freezing this, but all of the components should freeze well. Let me know how it is!
Made this for Father’s Day for my dad who us wild for anything peanut and chocolate. I made home made chocolate pudding instead of packaged pudding and used whip cream with stabilizer instead of cool whip. The dessert was one of the best I gave ever made and my Dad wants me to make another the next time they come fur supper!! Thank you so much for this amazing recipe!!!
I’m making this for a get together tomorrow. Did you let the cool whip thaw at all before folding it in? Thanks!
Hi Alyssa, Yes, thaw the Cool Whip!
Thanks so much for the recipe. Made it today and it was a huge hit. So yummy!
I just made this today and it was the hit of the party! It was gone within an hour or two…thanks for the great recipe!
I made this on Tuesday and it was all gone by Friday. I can’t have it because of my peanut and dairy allergy, but my husband and three boys devoured it. My hubby said it is like my dirt recipe, but with peanut butter. They want me to make it again. Thanks for sharing. It will definitely be added to my dessert menu.
WOW this looks amazing! So need to make this. And eat it all. :)
Triple Yum!!! I am going to make this for a party next week. I have a question – Do you use just the cookie part of the Oreo or the whole cookie, middle and all? Thanks so much :)
The whole cookie :)
What a killer cake, love all the PB goodness!