Description
This No Bake Peanut Butter Icebox Cake is an easy layered dessert made with peanut butter sandwich cookies, creamy peanut butter pudding, whipped topping, and Reese’s Pieces.
Ingredients
- 27–36 peanut butter sandwich cookies, such as Nutter Butter or a generic equivalent
- 1 3/4 cups milk, divided
- 1 box (3.4 oz) instant vanilla or cheesecake pudding mix
- 1/2 cup peanut butter
- 8 oz whipped topping
- 1 cup Reese’s Pieces, for topping
Instructions
1. Place 1/2 cup milk in a small bowl or measuring cup. Quickly dip 1/3 of the peanut butter cookies in the milk, then place them in the bottom of an 8×8 inch pan.
2. Whisk 1 1/4 cups milk with the pudding mix in a large bowl. Let set until thickened, then stir in the peanut butter and half of the whipped topping.
3. Spread half of the peanut butter mixture over the cookie layer.
4. Dip another 1/3 of the cookies in milk and place them over the peanut butter mixture.
5. Spread the remaining pudding mixture over the cookies, then dip the remaining cookies in milk and place them on top.
6. Spread the remaining whipped topping over the cookies and sprinkle with Reese’s Pieces.
7. Chill for at least 2 hours before serving.
Notes
Graham crackers can be used instead of cookies and do not need to be dipped in milk.
Oreos or other sandwich cookies can be substituted for the peanut butter sandwich cookies.
Use cow’s milk so the pudding sets properly.
This dessert can be made ahead and chilled longer for best texture.
Store loosely covered in the refrigerator.
Top with candy, crushed cookies, or nuts.
If using whipped topping, the icebox cake can be frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 26g
- Sodium: 203mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 4mg