Peanut Butter Cup Icebox Cake
This Peanut Butter Cup Icebox Cake is such a fabulous cake fr summer! It is no
bake and layers chocolate graham crackers with a delicious peanut butter filling. It
sits in the freezer overnight to become one amazing cake!
Servings: 9 servings
Calories: 486kcal
Ingredients
- 16 chocolate graham crackers
- 8 ounces cream cheese softened
- 1 cup peanut butter
- 1 1/4 cups confectioners sugar
- 8 ounces whipped topping 1 container
- peanut butter cups garnish
Instructions
- Line an 8cxc8 baking dish with plastic wrap or parchment paper leaving overhang on both sides.
- Place a layer of graham crackers on the bottom. You may need to break the last row to get them to fix.16 chocolate graham crackers
- In a large bowl beat together the cream cheese and peanut butter together until smooth.8 ounces cream cheese, 1 cup peanut butter
- Mix in the confectioners sugar until smooth.1 1/4 cups confectioners sugar
- Gently fold in the whipped topping until combined.8 ounces whipped topping
- Place a third of the peanut butter mixture on the graham crackers and spread out evenly.
- Next top with graham crackers again.
- Again with the peanut butter mixture, then graham crackers, then peanut butter then crushed up graham crackers.
- Cover with plastic wrap and place in the freezer overnight or at least 8 hours.
- Let thaw one hour before slicing and serving. Garnish with peanut butter cups if desired.
Notes
Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 49g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 26mg | Sodium: 385mg | Potassium: 265mg | Fiber: 2g | Sugar: 32g | Vitamin A: 357IU | Calcium: 76mg | Iron: 2mg