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Peanut Butter Ice Box Cake

Irresistible Peanut Butter Ice Box Cake for Ultimate Indulgence

Enjoy this delicious Peanut Butter Ice Box Cake that combines layers of creamy peanut butter goodness with crunchy Nutter Butter cookies.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 36 cookies Nutter Butter cookies or substitute with Oreos for a chocolate twist
For the Cream Filling
  • 8 ounces cream cheese use at room temperature
  • 1 cup creamy peanut butter or choose chunky for texture
  • 8 ounces frozen whipped topping thawed before adding
For the Topping
  • 1 cup crushed Nutter Butter cookies adjust to fit taste preference

Equipment

  • 9x13 casserole dish
  • electric mixer
  • spatula
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Arrange a single layer of Nutter Butter cookies in a 9x13 casserole dish, tightly packed.
  2. Combine 8 ounces of room-temperature cream cheese and 1 cup of creamy peanut butter in a bowl, and beat until smooth.
  3. Add half of the thawed 8-ounce container of whipped topping and gently fold it in to keep the mixture airy.
  4. Incorporate the remaining whipped topping with gentle folding for a light mixture.
  5. Spread one-third of the cream mixture over the cookies and layer twice more, finishing with a cream layer.
  6. Sprinkle crushed cookies on top, cover tightly, and refrigerate for at least 4 hours, preferably overnight.
  7. Slice and serve chilled, enjoying the contrast of creamy filling and crunchy layers.

Notes

Ensure cream cheese is at room temperature and use gentle folding techniques for a light and airy texture. Allow the cake to chill overnight for best flavor.