Peanut Butter Cup Icebox Cake
A delightful no-bake dessert featuring layers of creamy peanut butter filling and chocolate wafer cookies.
Equipment
- Medium mixing bowl
- Whisk or electric mixer
- Rectangular dish
- Plastic wrap
Ingredients
- 1 cup Creamy peanut butter Provides the rich peanut butter flavor.
- 1 cup Powdered sugar Adds sweetness and helps to stabilize the filling.
- 1 cup Heavy whipping cream Whipped to create a light and airy texture.
- 1 teaspoon Vanilla extract Enhances the flavor of the filling.
- 1 package Chocolate wafer cookies Forms the base layers of the cake.
- 1 cup Mini peanut butter cups, chopped Adds texture and extra peanut butter flavor.
- to taste Chocolate syrup For drizzling on top before serving.
Instructions
- In a medium bowl, combine the creamy peanut butter and powdered sugar. Mix until well blended and smooth.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Begin layering the cake by placing a layer of chocolate wafer cookies at the bottom of a rectangular dish.
- Spread a layer of the peanut butter filling over the cookies, then sprinkle some chopped mini peanut butter cups on top.
- Repeat the layers, alternating between the cookies, peanut butter filling, and chopped peanut butter cups until you reach the top of the dish, finishing with a layer of the peanut butter filling.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cookies to soften.
- Before serving, drizzle chocolate syrup over the top for added sweetness and decoration.
Notes
Enjoy your Peanut Butter Cup Icebox Cake, a rich and creamy dessert that’s perfect for any occasion!