Description
The Peanut Butter Ice Box Cake is the epitome of no-bake perfection, bringing together the beloved flavors of peanut butter and Nutter Butter cookies in a lusciously layered dessert. This cake boasts a seamless blend of creamy and crunchy textures, with each spoonful offering the rich taste of peanut butter complemented by the buttery crunch of cookies. Its effortless preparation makes it an ideal choice for any occasion, requiring no oven time and minimal effort for a show-stopping result.
Ingredients
2 family-size packages Nutter Butter cookies
8 ounces cream cheese, room temperature (1 package)
1 cup peanut butter
1 package (16 ounces) frozen whipped topping, thawed
2 tablespoons Nutter Butter cookies, crushed (for garnish)
Instructions
Start by lining the bottom of a 9×13 casserole dish with Nutter Butter cookies to create the first layer.
In a large mixing bowl, beat the cream cheese and peanut butter together until the mixture is smooth and well combined.
Add half of the whipped topping to the peanut butter mixture, beating just until mixed. This helps maintain some of the fluffiness.
Gently fold in the remaining whipped topping with a spatula, taking care not to deflate it too much.
Drop about one-third of the peanut butter cream mixture over the cookie layer in the casserole dish, spreading it into an even layer with a spatula.
Repeat the layers twice, starting with the Nutter Butter cookies and ending with a layer of the peanut butter cream mixture on top.
Sprinkle the top of the cake with the reserved crushed Nutter Butter cookies for garnish.
Cover the casserole dish with plastic wrap and refrigerate the cake for at least 4 hours, or overnight, to allow it to set.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 4 hours 20 minutes