No Bake Peanut Butter Cookies and Cream Icebox Cake

No Bake Peanut Butter Cookies and Cream Icebox Cake takes roughly 45 minutes from beginning to end. One serving contains 576 calories, 10g of protein, and 22g of fat. This recipe serves 12 and costs $2.09 per serving. 113 people were glad they tried this recipe. If you have nut butters, milk, nonfat cool whip, and a few other ingredients on hand, you can make it. It is brought to you by I Wash You Dry. With a spoonacular score of 49%, this dish is good. If you like this recipe, you might also like recipes such as No Bake Peanut Butter Icebox Cake, Icebox Cake with Slice and Bake Peanut Butter Sandies, and No-Bake Bananan and Peanut Butter Caramel Icebox Cake From 'The Kitchn Cookbook.

Servings: 12

 

Ingredients:

1 package (8 sheets) chocolate graham crackers

1 cup milk

3 (16oz) containers Cool Whip, thawed*

1 package (about 30 cookies) Nutter Butters (peanut butter sandwich cookies), reserve 2 for later

1 package (about 30 cookies) Oreos (I used double stuff), reserve 2 for later

10 miniature chocolate peanut butter cups, coarsely chopped

Equipment:

cake form

Cooking instruction summary:

Line the bottom of a 9"x13" cake pan with the chocolate graham crackers. Break the crackers up to fill in any gaps if necessary.Carefully spread a layer of Cool Whip (about of a container) over the graham crackers.Dip each Nutter Butter quickly in the milk and then lay in an even layer on top of the Cool Whip. Cover with another approximate of a container for Cool Whip in an even layer.Dip each Oreo in the milk before laying in an even layer on top of the Cool Whip. Cover again with Cool Whip until completely covered. Cover and chill in the fridge for 6 hours, or overnight.Before serving top with chopped chocolate peanut butter cups, coarsely chopped cookies and a drizzle of chocolate syrup. Enjoy!

 

Step by step:


1. Line the bottom of a 9"x13" cake pan with the chocolate graham crackers. Break the crackers up to fill in any gaps if necessary.Carefully spread a layer of Cool Whip (about of a container) over the graham crackers.Dip each Nutter Butter quickly in the milk and then lay in an even layer on top of the Cool Whip. Cover with another approximate of a container for Cool Whip in an even layer.Dip each Oreo in the milk before laying in an even layer on top of the Cool Whip. Cover again with Cool Whip until completely covered. Cover and chill in the fridge for 6 hours, or overnight.Before serving top with chopped chocolate peanut butter cups, coarsely chopped cookies and a drizzle of chocolate syrup. Enjoy!


Nutrition Information:

Quickview
576k Calories
10g Protein
21g Total Fat
89g Carbs
6% Health Score
Limit These
Calories
576k
29%

Fat
21g
33%

  Saturated Fat
8g
51%

Carbohydrates
89g
30%

  Sugar
49g
55%

Cholesterol
21mg
7%

Sodium
538mg
23%

Caffeine
5mg
2%

Get Enough Of These
Protein
10g
20%

Vitamin B2
0.88mg
52%

Vitamin B12
1µg
30%

Iron
4mg
27%

Phosphorus
223mg
22%

Vitamin B1
0.33mg
22%

Calcium
191mg
19%

Folate
69µg
17%

Vitamin B3
3mg
16%

Magnesium
58mg
15%

Manganese
0.26mg
13%

Fiber
3g
13%

Zinc
1mg
11%

Copper
0.21mg
10%

Vitamin B6
0.2mg
10%

Potassium
339mg
10%

Vitamin K
9µg
9%

Selenium
5µg
8%

Vitamin E
1mg
8%

Vitamin A
240IU
5%

Vitamin B5
0.28mg
3%

Vitamin D
0.26µg
2%

covered percent of daily need
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It is almost impossible to find out what all the ingredients are that Papa John's uses in its pizzas.

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You must be peanut butter because you're making my legs feel like jelly.

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