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!
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!
This is a lot like my peanut butter pie but with an extra layer with that pudding, yum!
WOW!!!!!!!!!!! This looks SOOOOOO GOOOOOD! I just want to sink my teeth into this pudding heaven! <3
I cannot wait to try this! My mouth is literally watering looking at those pictures. I’m not sure there is a better combination in the world than chocolate and peanut butter. Thanks so much for sharing this!
Does the milk for the pudding need to be any certain % fat to solidify ? Aka can I use skim milk for that step since that is what I have on hand ?
Hi Kerri, I used 2% milk and have used 1% milk before as well. I’ve never used skim milk for anything, so I can’t give you a definitive answer, but I think it should be okay.
I can confirm that skim milk works just fine in instant pudding. It’s the only type I ever use.
Holy sweet goodness!! This looks awesome!
Can u use a premade crust? I don’t have a food processor. Any suggestions on alternatives?
Hi Stef, I don’t know how a pre made crust would work, since they usually come in pie tins. If you don’t have a food processor, you can put the cookies in a resealable bag and crush with a rolling pin.
Love all these recipes. But am I only one who has gained weight since subscribing to the posts?
yum!!!!!
i am drooling right now
i am so making this
ugh, I could SO go for a huge piece of this right now. looks so delicious!!
Looks super yum! But I think I will adapt this with using the Newman Own’s Chocolate Peanut Sandwich cookies and my own homemade stable whipped cream topping.
Monica that’s exactly what I was thinking. Have you tried it yet? How did it turn out?
This looks delish! I just wanted to share a recipe that was my first introduction to icebox cake! I’ve made it several times and it always turns out great! Sometimes I use homemade cookies instead of store bought ones. http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe.html
For some reason I’ve never done the whole icebox cake thing, but I think I’m converted. Frozen desserts are my favorite, so I can’t wait–plus, I love your recipes, Michelle. Thanks for sharing this, bookmarked and pinned!
This looks fantastic for hot summer nights! I have the perfect audience for this decadent dessert!
This sounds amazing!! I don’t care much for cool whip though. Can I use regular whipping cream and how much do you think I’d need?
Hi Becca, Yes, you can. I would use 1 cup of cream, whipped for each instance of cool whip.
I’ve never ever had an icebox cake! This version sounds so delicious with the chocolate pudding and Reese’s!
I love the oreo cheesecake icebox cake and this sounds even better. definitely will try it this summer. i also like someone’s suggestion in here for a nutterbutter version. yum!
This dessert is calling my name!! Yum!
Will real whip cream work for this? I am thinking it will freeze ok…..
Hi Pat, You can use fresh whipped cream, but know that you should plan on eating it within a day or so or it will get watery. I would not recommend freezing with fresh whipped cream.
This looks absolutely incredible! My husband and brother-in-law are peanut butter chocolate obsessed, so I might have to make this as a special summer surprise!
Yum – we used to have this type of dessert all summer long. Love the peanut butter version- bravo!
You’ve hit my happy dessert place with this one! Peanut butter and Oreos. Hello!
This looks good, but I’m not a huge chocolate fan. I think I need to make a Nutterbutter version.
Even though i am from the driest country on Earth, I have never had an ice box cake! I really have to try this combo of peanuts, oreos and store bought packet pudding. It is like my Kiddy fantasy dessert!
Ah, I’ve never had an icebox cake before! This recipe reminds me of those frozen Snickers ice cream bars I used to love devouring at the pool as a kid. It’s only May, but I’ve definitely hit the point in the year where I crave cold desserts – even chilled candy! This looks fabulous.
Amazing! I am absolutely in love with this dessert! Im definitely gonna try it.. Im from South Africa and they don’t keep reeses peanut cups here :( pleeeaasssse bring them to SA! BEB if I don’t have peanut butter cups, what substitute could I use?
Hi Reshana, You can use your favorite candy :)
Oh peanut butter icebox cake, how I love thee!
Bring on the Peter Pan peanut butter though – the only one for me =)
I’m probably in the minority that I don’t like the taste of the cream cheese with the Oreos – I guess I’ve had too much cookies and cream ice cream, because the sourness of the cream cheese just makes it taste “off” to me. I’m assuming I could substitute a peanut butter filling recipe (butter instead of cream cheese) for that layer?
Hi Lynne, Absolutely!
I am ALL about this dessert! It’s been very hot here in Florida so some frozen goodness is much needed…plus, it has Peanut Butter, Oreos and Reese’s…it
s obviously amazing! Pinned :)
I’m such a sucker for this type of creamy layered dessert. I’m in love with this.
This is my dream dessert! Peanut butter, Cool Whip, Oreos, Reese’s…and slightly melty and all creamy…mmm, so.good. Pinned!