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:
covered percent of daily need
