Chocolate Peanut Butter Icebox Cake

Layered icebox cake with peanut butter cups

Chocolate Peanut Butter Icebox Cake

This chocolate Peanut Butter Icebox Cake is the perfect make-ahead dessert! A no bake dessert with layers of chocolate graham crackers, peanut butter whipped cream, and topped with mini Reese's peanut butter cups.

Course Dessert

Cuisine American

Keyword peanut butter icebox cake

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 361kcal

Author Jessica - Together as Family

Ingredients

2 bars (8 oz each) cream cheese softened
1/2 cup powdered sugar
1 cup creamy peanut butter
16 ounces Cool Whip thawed
1 box (14.4 oz) chocolate graham crackers
Unwrapped Reese's Minis

Instructions

In a large bowl, add the cream cheese and powdered sugar, and use an electric hand mixer to beat until smooth and combined.
2 bars (8 oz each) cream cheese, 1/2 cup powdered sugar
Add the creamy peanut butter and continue mixing until fluffy.
1 cup creamy peanut butter
Add in the Cool Whip and continue mixing until the mixture is smooth and combined well. Set the bowl aside.
16 ounces Cool Whip
Place an even layer of chocolate graham crackers along the bottom of a 9x13-inch baking pan, breaking apart some graham crackers as needed to cover the bottom of the dish.
1 box (14.4 oz) chocolate graham crackers
Spread one third of the peanut butter mixture over the chocolate graham cracker layer.
Repeat the layers two more times, ending with the final layer of the peanut butter mixture layer on top.
^{*There should be three layers total of graham crackers + three layers of the cream cheese peanut butter mixture.}
Cover the dessert pan with plastic wrap, or a lid, and refrigerate for at least 4-6 hours.
Before serving, arrange the miniature peanut butter cups on top of the dessert. Serve chilled.
Unwrapped Reese's Minis

Notes

Serving Tip : It's best to make and serve the dessert within the 4-6 hour time of making it and chilling it. For the best texture, I recommend serving it the day you make it and only letting it refrigerate for 4-6 hours before serving. Of course, leftovers are fabulous, but the longer it sits in the fridge the softer (and soggier) the graham crackers become. You still want that slight crunch but still some softness to the graham cracker layer for serving. I refrigerate it for 6 hours.

Use Homemade Whipped Cream Instead of Cool Whip : To replace 16 ounces of Cool Whip you will need to add 3 cups of heavy whipping cream + 3/4 cup powdered sugar (or 1 cup for more sweetness) into a large mixing bowl. Or you can use a stand mixer bowl with the whisk attachment to do this. If using a mixing bowl, use an electric mixer to beat until stiff peaks form. Start at low speed and increase the speed as it thickens. Use this in the recipe when it calls for the Cool Whip.

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