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:

Quickview
528k Calories
13g Protein
33g Total Fat
48g Carbs
5% Health Score
Limit These
Calories
528k
26%

Fat
33g
51%

  Saturated Fat
14g
92%

Carbohydrates
48g
16%

  Sugar
37g
42%

Cholesterol
28mg
9%

Sodium
356mg
15%

Get Enough Of These
Protein
13g
26%

Manganese
0.65mg
33%

Vitamin B3
5mg
28%

Phosphorus
219mg
22%

Vitamin E
3mg
20%

Magnesium
74mg
19%

Copper
0.23mg
12%

Fiber
2g
11%

Folate
42µg
11%

Vitamin B6
0.21mg
10%

Potassium
347mg
10%

Zinc
1mg
10%

Vitamin B2
0.17mg
10%

Calcium
82mg
8%

Vitamin A
360IU
7%

Iron
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin B5
0.57mg
6%

Selenium
3µg
5%

Vitamin K
3µg
3%

Vitamin B12
0.14µg
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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