Delicious no-bake Chocolate Peanut Butter Icebox Cake dessert recipe made with chocolate fudge peanut butter filled cookies, peanut butter, cream cheese and whipped topping. This twist on the traditional icebox cake recipe tastes amazing!
With a knife, coarsely chop 14 cookies. Sprinkle the chopped cookies into the bottom of a 9x9 baking pan for the first layer. Make sure the bottom of the pan is not showing.
With a mixer, beat the peanut butter, cream cheese, powdered sugar and vanilla together until smooth.
Stir the cool whip into the mixture with a spoon.
Add half of the peanut butter mixture over the cookies in the pan. Spread around to coat the cookies evenly.
Add another layer of cookies. You don’t need to cut these up.
Spread the rest of the peanut butter mixture over the cookies.
You can stop here or add an extra layer of whipped topping. Depending on the type of whipped topping you use, it could melt if not frozen. If that happens, chill in the freezer vs the refrigerator.
Cover with plastic wrap and refrigerate for up to 3 hours.
Before serving, slice and drizzle with chocolate sauce and top with a cookie.
Notes
If you decide to freeze this icebox cake, defrost overnight or for 30-60 minutes in the refrigerator before serving.I used Benton’s Peanut Butter Filled Cookies from ALDI
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