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.
- Beat one 8 oz package cream cheese until soft.
- Then mix in 1 cup powdered sugar and 1 cup peanut butter.
- 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
- Line the pan with aluminium foil. I find this makes it easier for serving.
- Spread 2 tablespoons of the peanut butter filling on the bottom of the pan. This will hold the graham crackers in place.
- 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.
- Spread about 1/2 of the peanut butter mixture on top of the crackers. It’ll be about 1 1/2 cups total.
- Then add a second layer of crackers, and spread/spoon the rest of the peanut butter mixture on top.
- 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.
- 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
Looking for another outstanding dessert? Try this banana pudding!
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup peanut butter
- 2 cups whipped topping, thawed
- about 8-12 sheets graham crackers
- 1 1/2 cups whipped topping, thawed
- peanut butter candies (I used 1 box of Reese's Pieces and 6 peanut butter cups
- Line an 8x8 or 9x9 inch square baking pan with aluminium foil.
- In a large bowl beat the cream cheese until soft.
- Then mix in the powdered sugar and peanut butter.
- Fold in 2 cups of whipped topping until even.
- Spread 2 tablespoons of the peanut butter filling on the bottom of the dish. Then place a layer of graham crackers on top. You'll need to break some crackers, or maybe trim them to create one even layer.
- Spread about 1/2 of the peanut butter layer over top of the crackers.
- Then place a second layer of crackers over top.
- Spread the rest of the peanut butter mixture over top.
- Top with the remaining 1 1/2 cups whipped topping and decorate with peanut butter candies.
- Cover and place in the fridge for 2 hours to chill before serving. *
- To serve, lift the cake out of the pan using the overhang of the aluminium foil. Then cut into squares.
* If you prefer a softer icebox cake, chill in the fridge. If you prefer a consistency more like ice cream, then chill the cake in the freezer. If chilling in the freezer, make the cake through step 8, then place it in the freezer to chill. Add the whipped cream topping and peanut butter candies right before serving. **If storing the cake in the fridge, the cake is best if served the same day that you made it. But leftovers can be kept for up to 2 days, after that the crackers get too soggy.
Amount Per Serving:Calories: 591 Total Fat: 39g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 26mg Sodium: 383mg Carbohydrates: 54g Fiber: 3g Sugar: 35g Protein: 12g