Peanut Butter Icebox Cake
Peanut Butter Icebox Cake has luscious layers of peanut butter filling, chocolate graham crackers, whipped cream and more. It takes very little time to prepare and turns out fabulous.
Servings: 20
Calories: 606kcal
Ingredients
- 18 ounces Chocolate Graham Crackers
- 16 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1½ cups powdered sugar
- 1 teaspoon Vanilla Extract
- 16 ounces Whipped Topping thawed
- 7.25 ounces Chocolate Magic Shell
- 3 cups Miniature Reese’s Peanut Butter Cups unwrapped and cut in half
Instructions
- In a large mixing bowl, beat together the cream cheese and peanut butter with a hand held mixer or stand up mixer until combined and smooth.
- Add in the powdered sugar and mix until smooth.
- Gently stir in the vanilla extract and whipped topping by hand until combined.
- Lay the graham crackers in the bottom of a 9X13 baking pan (break the graham crackers if necessary).
- Pour the third of the peanut butter mixture on top of the graham crackers.
- Top with another layer of graham crackers and then another third of the peanut butter mixture.
- Continue this process 1 more time making sure that the peanut butter mixture is on top.
- Drizzle the magic shell topping on top of the peanut butter layer and use a spatula to spread it out as evenly as possible.
- Sprinkle the peanut butter cups on top of the cake.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, allow the cake to thaw at room temperature for at least 1 hour.
- Then the cake is ready to slice, serve and enjoy!
Notes
Refrigerate any leftovers, covered, for up to 5 days.
Nutrition
Calories: 606kcal | Carbohydrates: 68g | Protein: 12g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 26mg | Sodium: 498mg | Potassium: 346mg | Fiber: 3g | Sugar: 46g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg
