Description
This no-bake icebox cake layers creamy peanut butter filling, whipped cream, chocolate wafer cookies, and mini peanut butter cups for a decadent, creamy dessert that’s effortlessly assembled and chilled to perfection.
Ingredients
1 cup creamy peanut butter
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 package chocolate wafer cookies
1 cup mini peanut butter cups, chopped
Chocolate syrup, for drizzling
Instructions
- In a medium bowl, combine creamy peanut butter and powdered sugar. Mix until smooth.
- In another bowl, whip heavy cream with vanilla until stiff peaks form.
- Fold whipped cream gently into the peanut butter mixture until fully combined.
- In a rectangular dish, lay a single layer of chocolate wafer cookies.
- Spread a layer of peanut butter filling over the cookies; sprinkle chopped mini peanut butter cups on top.
- Repeat layering (cookies → filling → chopped cups), ending with peanut butter filling.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight, allowing cookies to soften and flavors to meld.
- Before serving, drizzle chocolate syrup over the top.
Notes
- Chilling overnight yields the best texture and flavor.
- Substitute with sunflower seed butter for a nut-free option.
- Use a sharp knife dipped in hot water for clean slices.
- Add salted caramel or ganache for variation.
- Garnish with peanuts or sea salt flakes if desired.
- Prep Time: 15–20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430
- Sugar: 27g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
