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Peanut Butter Icebox Cake

A luscious no-bake dessert with creamy peanut butter filling and rich chocolate wafers, perfect for family gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Filling
  • 1 cup creamy peanut butter Can substitute for crunchy peanut butter.
  • 1 cup powdered sugar
  • 1 cup heavy cream Whipped until soft peaks form.
  • 1 teaspoon vanilla extract
For the Cake Assembly
  • 1 package chocolate wafer cookies (9 oz) Go for a quick dip in milk before layering.
  • 1 cup milk For dipping the cookies.

Method
 

Preparation
  1. In a medium bowl, combine creamy peanut butter and powdered sugar until well mixed.
  2. In another bowl, whip heavy cream with vanilla extract until soft peaks form.
  3. Gently fold the whipped cream into the peanut butter mixture until just combined.
Layering
  1. Dip chocolate wafer cookies in milk quickly, then layer them at the bottom of the serving dish.
  2. Spread a layer of the peanut butter filling over the cookies.
  3. Repeat the process, alternating layers of cookies and filling until all is used.
Chilling
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serving
  1. Once set, cut into slices and top with additional whipped cream or chocolate drizzle if desired.

Notes

For best flavor and texture, let the cake set overnight. Store in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the fridge prior to serving.