Easy Peanut Butter Cup Icebox Cake
A no-bake dessert perfect for hot summer days, featuring layers of creamy peanut butter and rich chocolate, all easily assembled for maximum enjoyment.
Ingredients
For the Peanut Butter Layer
- 1 cup peanut butter Creamy or crunchy based on preference.
- 2 boxes chocolate pudding mix Make sure to use instant pudding.
- 3 cups cold milk Use whole or low-fat milk as preferred.
- 8 oz whipped topping Can be replaced with a non-dairy option if desired.
For Assembly
- 1 box graham crackers Use classic flavor for best results.
- 1 cup chopped peanut butter cups Feel free to vary types of candy based on preference.
Instructions
Preparation
- Whisk the pudding mix with the cold milk until thickened, ensuring there are no lumps.
- Stir the peanut butter into the pudding mixture until completely blended and smooth.
- Fold in half of the whipped topping to create a light, creamy texture.
Assembling the Cake
- Layer graham crackers at the bottom of your dish, breaking them if necessary to fit.
- Spread a layer of the peanut butter pudding mixture over the graham crackers evenly.
- Sprinkle half of the chopped peanut butter cups over the pudding layer.
- Repeat the layers with another layer of graham crackers, additional peanut butter pudding, and remaining chopped peanut butter cups.
- Top with the remaining whipped topping generously.
Setting and Serving
- Refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
- Slice and serve, letting it sit for a couple of minutes for easier cutting.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze to maintain texture. Let everyone add their own toppings for a fun serving experience.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 6gSodium: 280mgFiber: 2gSugar: 15g
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