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Peanut Butter Icebox Cake

A delightful no-bake dessert featuring creamy peanut butter and layers of chocolate cookies, perfect for family gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Cream
  • 1 cup peanut butter (smooth or crunchy)
  • 1 cup cream cheese (softened)
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
For the Layers
  • 2 packs chocolate cookies (such as chocolate wafers or Oreos)
  • chopped peanuts (for garnish, optional) Add for additional crunch

Method
 

Preparation
  1. In a large mixing bowl, combine the peanut butter, softened cream cheese, and powdered sugar. Using an electric mixer, blend until the mixture is silky smooth and well combined—about 2-3 minutes.
  2. In another bowl, whip the heavy whipping cream with the vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter mixture until fully combined.
Layering
  1. Begin layering your cake in a large rectangular dish. Start with a layer of chocolate cookies at the bottom, then add a layer of the peanut butter cream. Repeat these layers until you use all your cookies and cream, finishing with a layer of cream on top.
Chilling
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Serving
  1. Once ready to serve, sprinkle the top with chopped peanuts for added flair. Slice, serve, and enjoy!

Notes

Substitution Ideas: Use full-fat coconut milk instead of heavy whipping cream for a similar consistency. Timing Matters: Let the cake chill overnight for best results. Be gentle when folding the whipped cream into the peanut butter mixture to avoid a denser cake.