Peanut Butter Cup Icebox Cake Recipes

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NO BAKE PEANUT BUTTER ICEBOX CAKE



No Bake Peanut Butter Icebox Cake image

No Bake Peanut Butter Icebox Cake - this easy lush dessert layers peanut butter sandwich cookies with peanut butter pudding! It's the ULTIMATE peanut butter no bake dessert!

Provided by Dorothy Kern

Categories     Dessert

Time 2h20m

Number Of Ingredients 6

27-36 peanut butter sandwich cookies (such as Nutter Butter or a generic equivalent)
1 3/4 cups milk (divided)
1 box 3.4 ounces instant vanilla or cheesecake pudding mix
1/2 cup peanut butter
8 ounces 1 container Whipped Topping
1 cup Reese's Pieces (for topping)

Steps:

  • Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8x8" pan.
  • Whisk 1 1/4 cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
  • Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
  • Spread the rest of the whipped topping over the cookies and sprinkle with Reese's Pieces.
  • Chill for at least 2 hours before serving.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 37 g, Protein 8 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 203 mg, Fiber 2 g, Sugar 26 g

PEANUT BUTTER CUP ICEBOX CAKE



Peanut Butter Cup Icebox Cake image

An Oreo crust is topped with a creamy peanut butter filling, peanut butter cups, chocolate pudding and a whipped cream topping.

Provided by Michelle

Categories     Dessert

Time 30m

Number Of Ingredients 11

14.3 ounce package Oreo Cookies
6 tablespoons unsalted butter (melted and slightly cooled)
8 ounces cream cheese
¾ cup creamy peanut butter
1 cup powdered sugar
8 ounce tub Cool Whip
6 snack size peanut butter cups (coarsely chopped)
5.9 ounce box instant chocolate pudding
2½ cups milk
8 ounce Cool Whip
6 snack size peanut butter cups (coarsely chopped)

Steps:

  • Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9x13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.
  • Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
  • Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
  • Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 475 kcal, Carbohydrate 53 g, Protein 8 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 35 mg, Sodium 449 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving

PEANUT BUTTER CUP ICEBOX CAKE



Peanut Butter Cup Icebox Cake image

This is our version of a large Reese's Peanut Butter Cup, and a tribute to our fanatical love of the combination of peanut butter and chocolate.

Provided by Jessie Sheehan

Categories     dessert

Time P1DT45m

Yield 15 to 20 servings

Number Of Ingredients 19

13 ounces (370 grams) milk chocolate, finely chopped
1/4 teaspoon salt
3/4 cup (180 milliliters) heavy cream
1 1/3 cups (265 grams) granulated sugar
6 tablespoons (50 grams) cornstarch
1 teaspoon salt
3 1/2 cups (840 milliliters) whole milk
1 cup (240 milliliters) heavy cream
2 eggs, lightly beaten
3/4 cup (195 grams) creamy peanut butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 cups (480 milliliters) heavy cream
1/3 cup (85 grams) creamy peanut butter, at room temperature
1/4 cup (35 grams) confectioners' sugar
1 teaspoon pure vanilla extract
Nonstick spray
18 to 20 graham crackers
Chopped chocolate-covered peanut butter cups or salted roasted peanuts, for decorating

Steps:

  • For the milk chocolate ganache: Place the chocolate and salt in a medium heatproof bowl and set aside. In a small saucepan, heat the cream over medium-high heat just until bubbles begin to form around the edges.
  • Pour the warm cream over the chocolate and salt and let sit for 1 minute so it begins to melt. Gently whisk together until fully incorporated and shiny.
  • Let come to room temperature, stirring occasionally, until it thickens and is less like chocolate syrup and pours more like hot fudge.
  • (To make ahead, let cool to room temperature, cover, and refrigerate for up to 1 week. Reheat over medium-low heat until liquefied.)
  • For the pudding: In a large saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the eggs, whisk again, and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the peanut butter, butter, and vanilla and whisk until they are incorporated.
  • The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.
  • For the whipped cream: Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
  • Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
  • Add the peanut butter, confectioners' sugar, and vanilla and, on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised. Use it immediately.
  • To assemble: Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch (7.5-by-75-centimeter) strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the pan.
  • Cover as much of the pudding as possible with a layer of the graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of crackers.
  • Generously spread a layer of the ganache over the crackers.
  • Continue layering in this order (pudding, graham crackers, ganache) until you run out or reach the top of the pan. Spread the whipped cream on top of the cake. Gently cover the cake with plastic wrap, place it on a platter (to protect the inside of your refrigerator from any escaping ganache while the cake sets up), and refrigerate for 24 hours. (If you want to frost the sides of the cake with whipped cream, prepare the whipped cream after the cake sets up for 24 hours, and frost the top and sides just prior to serving.)
  • Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Decorate with chopped chocolate-covered peanut butter cups or roasted, salted peanuts. Using a knife, slice into wedges and serve.

ICE BOX CAFE PEANUT BUTTER ICE CREAM CAKE



Ice Box Cafe Peanut Butter Ice Cream Cake image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 6 servings

Number Of Ingredients 15

1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Pinch salt
1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
Chocolate cake

Steps:

  • To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
  • Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
  • Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
  • Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
  • To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
  • Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
  • Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
  • Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
  • Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
  • To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
  • If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate.

ICEBOX CAKE WITH SLICE AND BAKE PEANUT BUTTER SANDIES



Icebox Cake with Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time P1DT45m

Yield Serves 6-8

Number Of Ingredients 12

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved
3 cups heavy cream
1/3 cup confectioners' sugar
5 tablespoons milk
1/4 cup confectioners'' sugar
1/4 cup smooth peanut butter

Steps:

  • For the Icebox Cake:
  • Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve.
  • Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
  • Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks.
  • Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight.
  • For the Peanut Butter Glaze:
  • Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl.
  • To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately.

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

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.

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

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

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

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

PB&J ICEBOX CAKE



PB&J Icebox Cake image

This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!

Provided by Jonathan Melendez

Categories     Jellies

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 cup smooth peanut butter
3 1/2 ounces instant vanilla pudding
14 ounces peanut butter sandwich cookies
2 1/2 cups strawberry jelly, divided
1 1/2 cups sliced strawberries
2 cups miniature peanut butter cups, roughly chopped
1/4 cup chopped dry roasted salted peanut

Steps:

  • Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside.
  • Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined.
  • Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit.
  • Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups.
  • Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups.
  • Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer.
  • Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.

Nutrition Facts : Calories 1157, Fat 63.5, SaturatedFat 26.1, Cholesterol 113, Sodium 723, Carbohydrate 139.9, Fiber 5.2, Sugar 97.5, Protein 17.8

REESE'S™ PEANUT BUTTER CUP ICEBOX PIE



Reese's™ Peanut Butter Cup Icebox Pie image

No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 8

Number Of Ingredients 10

1 cup finely crushed mini pretzels (about 3 cups)
1/4 cup packed brown sugar
1/2 cup butter, melted
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
3/4 cup creamy peanut butter
1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1 tablespoon creamy peanut butter
1 tablespoon chocolate-flavor syrup
3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

Steps:

  • Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
  • In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
  • In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
  • Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 590, Carbohydrate 52 g, Cholesterol 35 mg, Fat 6 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 36 g, TransFat 1/2 g

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From firstwefeast.com


REESE’S™ PEANUT BUTTER CUP ICEBOX PIE RECIPE
2017-08-21 2. In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes. 3. In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into ...
From lifemadedelicious.ca


PEANUT BUTTER ICEBOX CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Peanut Butter Icebox Cake are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


INSANE PEANUT BUTTER CUP CAKE | A CHOCOLATE CAKE RECIPE WITH …
2017-05-07 Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. Next, sprinkle 2 cup of the milk chocolate chips on top and around the bottom of the cake. Place the remaining 1/4 cup chocolate chips and 1 1/2 milk into a microwave-safe bowl. Heat in 15 second increments, stirring in between each, until the ...
From cookiesandcups.com


REESE'S CHOCOLATE PEANUT BUTTER ICEBOX CAKE - COMPLETELY DELICIOUS
2015-06-03 To assemble the icebox cake, line an 8-inch cake pan (see Note) with plastic wrap. Place a layer of chocolate wafer cookies on the bottom. Spread 1/3 of the peanut butter cream cheese mixture on top. Scatter 1 cup of chopped peanut butter cups on top (about 10 whole cups). Top with another layer of chocolate wafer cookies. Continue layering ...
From completelydelicious.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE - RECIPES.NET
2022-03-23 In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners’ sugar, vanilla, and salt together until smooth. Add ⅓ of the whipped cream to the peanut butter mixture and beat with the mixer until smooth.
From recipes.net


PINOY DESSERT RECIPES — PEANUT BUTTER CUP ICEBOX CAKE RECIPE...
2017-03-04 Peanut Butter Cup Icebox Cake Ingredients For The Crust: 1 pack Oreo cookies, crushed 6 tablespoons butter, melted For the Peanut Butter Layer: 250g cream cheese ¾ cup creamy peanut butter 1 cup powdered sugar ½ tub whipped cream topping 6 pieces Reese peanut butter cups, chopped For the Chocolate Pudding Layer: 1 ½ cups milk 1 pack instant ...
From pinoydessertrecipes.tumblr.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE – SMITTEN KITCHEN
2016-08-12 Add egg and vanilla and run machine until the dough begins to clump/ball together. Make wafers with an electric mixer: Beat butter and sugar together until combined. Add egg and vanilla and beat until smooth. Add baking powder, salt and cocoa and beat until combined. Add flour and mix just until it disapepars.
From smittenkitchen.com


PEANUT BUTTER ICEBOX CAKE - OH SWEET BASIL
2018-06-13 Fold in 2 cups of whipped topping until even. Spread 2 tablespoons of the peanut butter filling on the bottom of the dish. Then place a layer of graham crackers on top. You'll need to break some crackers, or maybe trim them to create one even layer. Spread about 1/2 of the peanut butter layer over top of the crackers.
From ohsweetbasil.com


PEANUT BUTTER AND PRETZEL ICEBOX CAKE - THE PIONEER WOMAN
2016-08-12 Spread a thawed slice of ice cream over the pretzels. Continue layering, finishing with a layer of ice cream. Place in the freezer for at least 2 hours or overnight. For the caramel sauce: Pour sugar into a saucepot and place over medium heat. Let the sugar sit until you see it start to melt along the edges.
From thepioneerwoman.com


PEANUT BUTTER ICE BOX CAKE - COOKIE DOUGH AND OVEN MITT
2016-08-23 Instructions. In a large mixing bowl, add in the heavy cream. Whip to soft peaks with a hand mixer. Once soft peaks are formed, add in the powdered sugar and whip until there are firm peaks. Set aside. In a separate bowl, add in the cream cheese, pudding, and peanut butter. Mix with a hand mixer until incorporated.
From cookiedoughandovenmitt.com


PEANUT BUTTER ICEBOX CAKE RECIPE - FOOD NEWS
The icebox cake is a retro dessert made with two basic ingredients: homemade whipped cream and store-bought chocolate wafers. The very company that originally made store-bought chocolate wafers, Nabisco, first popularized the recipe back in the 1930s.
From foodnewsnews.com


RECIPE: THE ULTIMATE PEANUT BUTTER CHOCOLATE ICEBOX CAKE - KITCHN
2019-05-01 This icebox cake starts by making a chocolate ganache, which will be used in between the graham cracker layers, as flavoring for chocolate whipped cream, and as a chocolate drizzle on top. Then a thick peanut butter cream is used for both a buckeye-inspired layer (it tastes just like a peanut butter cup!) and for folding into more whipped cream.
From thekitchn.com


PEANUT BUTTER SAUCE FOR CAKE - THERESCIPES.INFO
https://www.thespruceeats.com › peanut-butter-sauce-3056276. All information about healthy recipes and cooking tips
From therecipes.info


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - LIVING LOCURTO
2021-09-17 STEP 1: With a knife, coarsely chop 14 cookies. Sprinkle the chopped cookies into the bottom of a 9×9 baking pan for the first layer. STEP 2: Beat the peanut butter, cream cheese, powdered sugar and vanilla together until smooth. Stir the cool whip into the mixture with a spoon.
From livinglocurto.com


NO-BAKE PEANUT BUTTER CUP ICEBOX CAKE | RECIPE | ICEBOX CAKE, …
May 27, 2014 - No-Bake Peanut Butter Cup Icebox Cake - perfect summer dessert! May 27, 2014 - No-Bake Peanut Butter Cup Icebox Cake - perfect summer dessert! May 27, 2014 - No-Bake Peanut Butter Cup Icebox Cake - perfect summer dessert! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


NO-BAKE PEANUT BUTTER ICEBOX CAKE ⋆ REAL HOUSEMOMS
2017-08-05 Beat the cream cheese and peanut butter together until smooth. Mix in the powdered sugar and then mix in the cool whip, scraping the sides of the bowl as needed. Spread a couple tablespoons of the mixture on the bottom of a 9x9 inch cake pan. Arrange graham crackers in the bottom of the pan, cutting them as needed to fit.
From realhousemoms.com


PEANUT BUTTER BANANA ICEBOX CAKE - SPEND WITH PENNIES
2015-07-15 Refrigerate. Whip 2 ½ cups heavy cream and powdered sugar on medium high until fluffy. In a separate bowl, combine peanut butter and ½ cup heavy cream. Beat on medium high until fluffy. Fold whipped cream & peanut butter cream together. Spread ⅓ of the peanut butter cream over the cold crust. Top with 9 wafer cookies and half of the bananas.
From spendwithpennies.com


PEANUT BUTTER OREO ICEBOX CAKE - SPEND WITH PENNIES
2013-04-11 Assembly. Pour milk into a bowl. Dip Oreo cookies into the milk for about 2-3 seconds on each side. You want them wet but not falling apart. Line the bottom of a 9x9 pan with "milk soaked Oreos". I did have to break some of the cookies in half to fit to the edge. Top with ½ of the Peanut Butter Cream.
From spendwithpennies.com


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