Peanut Butter Icebox Cake

This peanut butter icebox cake just might be the perfect dessert for summer. Cold & creamy layers of peanut butter filling between graham crackers. Then topped with whipped topping and tons of peanut butter candies.

If we haven’t been properly introduced before – my name is Fiona and I love peanut butter. (Carrian and Cade chiming in, we loooove PB too!!) I mean really, really love peanut butter. And this peanut butter icebox cake is my new favorite peanut butter treat for warm weather.

It has layers of creamy peanut butter filling between graham crackers. Then to top it all off, fluffy whipped topping and your favorite peanut butter treats. Think peanut butter cups, Reese’s Pieces, peanut butter chips…. the possibilities are endless.

What’s an Icebox Cake?

If you’ve never heard of icebox cake before, it’s a super easy no bake treat that’s perfect for warm weather. It has layers of whipped cream topping between graham crackers (or really any type of cookie). Then after assembling the layers, the cake gets popped it in the fridge until you’re ready to serve.

The graham crackers get a little soft & tender, and the texture of the cake tastes light, creamy & completely delicious.

Icebox cakes come in many flavors too. Some are made with sweetened whipped cream and fresh fruit. Or sometimes chocolate. But today, we’re making peanut butter icebox cake.

How to Make Peanut Butter Icebox Cake

Peanut Butter Filling

To get started, we make the peanut butter filling.

1. Beat one 8 oz package cream cheese until soft.
2. Then mix in 1 cup powdered sugar and 1 cup peanut butter.
3. Gently fold in 2 cups of thawed whipped topping (like Cool Whip).

The peanut butter filling is super creamy, and completely delicious. I recommend using smooth peanut butter (not natural) for the most creamy, delicious flavor. Natural peanut butter can end up separating and being too oily, so I don’t recommend it for this recipe.

Then it’s time to assemble the cake. For this recipe you can use an 8×8 or 9×9 inch square pan.

Tips for Making Ice Box Cake

1. Line the pan with aluminium foil. I find this makes it easier for serving.
2. Spread 2 tablespoons of the peanut butter filling on the bottom of the pan. This will hold the graham crackers in place.
3. Then lay down a full layer of crackers on the bottom of the dish. You may need to slightly trim the crackers with a knife if using an 8×8 inch pan.
4. Spread about 1/2 of the peanut butter mixture on top of the crackers. It’ll be about 1 1/2 cups total.
5. Then add a second layer of crackers, and spread/spoon the rest of the peanut butter mixture on top.
6. Spread about 1 to 1 1/2 cups of thawed whipped topping on top (you can use whipped cream if you prefer), then decorate with peanut butter candies.
7. Pop it in the fridge, and you’re good to go.

Ice Cream Ice Box Cake

If you’d like the consistency to be more like ice cream, then I recommend storing the peanut butter icebox cake in the freezer after adding the last peanut butter layer. Then add the whipped topping and peanut butter candies right before serving. But if you prefer it a little softer- then feel free to store it in the fridge.

The peanut butter icebox cake is so creamy, completely delicious, and the perfect summer treat for BBQs or potlucks. I love the fluffy, creamy peanut butter layers. And with an easy, no bake recipe – you really can’t go wrong!

Peanut Butter Icebox Cake

No Bake Peanut Butter Nutella Cheesecake

If you love peanut butter – then why not add in some Nutella and make this no bake peanut butter Nutella cheesecake. 

No Bake Peanut Butter Pie

No bake peanut butter pie is extra rich, super creamy, and so easy to make. 

Looking for another outstanding dessert? Try this banana pudding!

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