Peanut Butter Icebox Cake
The recipe Peanut Butter Icebox Cake can be made in roughly 15 minutes. One serving contains 529 calories, 13g of protein, and 33g of fat. This recipe serves 9. For $1.03 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 53 people have made this recipe and would make it again. It works well as a reasonably priced side dish. A mixture of cream cheese, whipped topping, peanut butter candies, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Oh Sweet Basil. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, you might also like recipes such as Peanut Butter Cup Icebox Cake, Peanut Butter Bananan Icebox Cake, and Peanut Butter and Bananan Icebox Cake.
Servings: 9
Preparation duration: 15 minutes
Ingredients:
8 oz cream cheese
about 8-12 sheets graham crackers
1 cup peanut butter
peanut butter candies (I used 1 box of Reese's Pieces and 6 peanut butter cups
1 cup powdered sugar
1 1/2 cups whipped topping, thawed
2 cups whipped topping, thawed
Equipment:
aluminum foil
baking pan
bowl
frying pan
Cooking instruction summary:
Line an 88 or 99 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. Youll 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.
Step by step:
1. Line an 88 or 99 inch square baking pan with aluminium foil.
2. In a large bowl beat the cream cheese until soft.
3. Then mix in the powdered sugar and peanut butter.
4. Fold in 2 cups of whipped topping until even.
5. Spread 2 tablespoons of the peanut butter filling on the bottom of the dish. Then place a layer of graham crackers on top. Youll need to break some crackers, or maybe trim them to create one even layer.
6. Spread about 1/2 of the peanut butter layer over top of the crackers.
7. Then place a second layer of crackers over top.
8. Spread the rest of the peanut butter mixture over top.
9. Top with the remaining 1 1/2 cups whipped topping and decorate with peanut butter candies.
10. Cover and place in the fridge for 2 hours to chill before serving. *
11. To serve, lift the cake out of the pan using the overhang of the aluminium foil. Then cut into squares.
Nutrition Information:
covered percent of daily need
