Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds delightful texture to the pudding layers. Just be aware that it might be slightly more difficult to spread evenly, but the extra peanut bits add wonderful crunch throughout the cake.

My pudding isn't setting up properly. What went wrong?

The most common issue is using non-dairy milk. This recipe needs cow's milk for the pudding to set correctly due to the proteins in dairy milk. Also, make sure you're using instant pudding, not the cook-and-serve variety, and allow enough time for it to thicken before adding other ingredients.

Can I make this dessert healthier?

While this is definitely an indulgent treat, you can make some adjustments. Try reduced-fat versions of the pudding mix, milk, and whipped topping. You could also use natural peanut butter with less sugar, though the texture may be slightly different.

How far in advance can I make this icebox cake?

This cake is perfect for making ahead! You can prepare it up to 2 days before serving. In fact, many people find the texture improves after 24 hours in the refrigerator as the cookies soften completely and the flavors meld together.

No Bake Peanut Butter Icebox Cake Recipe

Description

This No Bake Peanut Butter Icebox Cake is a creamy, layered dessert featuring peanut butter sandwich cookies, rich peanut butter pudding, and a fluffy whipped topping. Perfect for peanut butter lovers, this easy-to-make, chilled dessert comes together in minutes and is ideal for make-ahead parties or family gatherings.

Ingredients

Units Scale

Cookies & Base

- 27-36 peanut butter sandwich cookies (such as Nutter Butter or generic equivalent)
- 1 3/4 cups milk, divided

Filling

- 1 box (3.4 ounces) instant vanilla or cheesecake pudding mix
- 1/2 cup peanut butter
- 8 ounces (1 container) whipped topping

Topping

1 cup Reese’s Pieces (for topping)

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Instructions

Prepare Cookies: Place 1/2 cup milk in a small bowl or measuring cup. Quickly dip 1/3 of the peanut butter cookies in the milk and arrange them on the bottom of an 8×8 inch pan to form an even layer.
Mix Pudding: In a large bowl, whisk together 1 1/4 cups milk and the pudding mix until smooth and starting to thicken. Let sit for a couple of minutes until set.
Blend Filling: Stir peanut butter and half of the whipped topping gently into the pudding mixture, ensuring everything is well combined to create a creamy filling.
Layer Ingredients: Spread half of the peanut butter-pudding mixture over the cookie layer in the pan. Dip another 1/3 of the cookies in milk, and arrange them over the first filling layer. Pour and spread the remaining pudding mixture on top, then finish by dipping the last 1/3 of cookies in milk and creating the final cookie layer.
Add Topping: Evenly spread the remaining whipped topping over the top cookie layer. Sprinkle with Reese’s Pieces to add a colorful, crunchy finish.
Chill: Refrigerate the assembled cake for at least 2 hours to allow the layers to set and flavors to meld. The longer it chills, the better the texture and taste.
Serve: Slice and serve cold, straight from the fridge for best results.

Notes

You can use graham crackers instead of sandwich cookies (no need to dip in milk).
Swap peanut butter sandwich cookies with Oreos or any variety of cookie you prefer.
Only make pudding with cow’s milk; alternate milks will not set pudding properly.
Icebox cake is perfect to make ahead—chill for at least 2 hours for best results.
Store the cake loosely covered in the refrigerator for freshness.
If you prefer, use homemade whipped cream instead of whipped topping and add it just before serving.
Customize the topping with any of your favorite candies, crushed cookies, or chopped nuts.
If using Cool Whip, this cake can be frozen for later.

Nutrition

Serving Size: 1 serving
Calories: 336 kcal
Sugar: 26 g
Sodium: 203 mg
Fat: 18 g
Saturated Fat: 7 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 4 mg