Chocolateandpeanutbuttericeboxdessert Recipes

CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE

Chocolate Peanut Butter and Banana Icebox Cake image

Provided by Kelsey Nixon

Categories dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1/2 cup smooth peanut butter (recommended: Jiffy)
2 1/2 cups cold heavy cream, divided
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
5 bananas, sliced, plus additional for garnish
2 (9-ounce) packages chocolate wafer cookies

Steps:

In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

CHOCOLATE PEANUT-BUTTER ICEBOX CAKE

Chocolate Peanut-Butter Icebox Cake image

This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 20m

Number Of Ingredients 4

Ingredients

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Steps:

In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g

CHOCOLATE PEANUT BUTTER ICEBOX CAKE

Chocolate Peanut Butter Icebox Cake image

Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.

Provided by By Annalise Sandberg

Categories Dessert

Time 8h45m

Yield 12

Number Of Ingredients 9

Ingredients

Betty Crocker™ double chocolate chunk cookie mix
Oil, water and egg called for on cookie mix pouch
1 package (8 oz) cream cheese
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon vanilla
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 cup mini peanut butter cups
1/2 cup chocolate sauce or topping

Steps:

Bake cookies as directed on pouch. Cool completely.
In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g

PEANUT BUTTER ICEBOX DESSERT

Peanut Butter Icebox Dessert image

Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

16 Nutter Butter cookies, crushed, divided
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1-1/3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix

Steps:

In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

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