No Bake Peanut Butter Icebox Cake
No Bake Peanut Butter Icebox Cake is a delectable dessert that brings together the irresistible flavors of creamy peanut butter and crunchy cookies without the need for baking. This easy-to-follow recipe features layers of peanut butter sandwich cookies soaked in milk, interspersed with a rich peanut butter pudding filling, and topped with whipped cream and delightful Reese’s Pieces. Perfect for summer gatherings or a quick sweet fix, this cake is not only simple to prepare but also customizable, allowing you to add your favorite toppings or cookie varieties. Whether you’re serving it at a party or enjoying it at home, this No Bake Peanut Butter Icebox Cake is sure to impress everyone with its luscious flavor and delightful texture.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
Scale
- 27–36 peanut butter sandwich cookies (like Nutter Butter)
- 1 ¾ cups milk (divided)
- 1 box (3.4 oz) instant vanilla or cheesecake pudding mix
- ½ cup peanut butter
- 8 oz whipped topping
- 1 cup Reese’s Pieces (for topping)
Instructions
- In a small bowl, dip 1/3 of the cookies in ½ cup of milk and layer them in an 8×8-inch pan.
- In a large bowl, whisk together 1 ¼ cups milk with pudding mix until combined and let it set as per package instructions.
- Stir in peanut butter and half of the whipped topping until smooth.
- Spread half of the peanut butter mixture over the cookie layer, then repeat with another layer of dipped cookies and remaining pudding mixture.
- Top with remaining dipped cookies, spread the rest of the whipped topping, and sprinkle with Reese’s Pieces.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg