Peanut Butter Icebox Cake
A decadent, no-bake dessert featuring layers of graham crackers and a fluffy peanut butter mousse that sets into a cake-like texture overnight.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 8 hrs 15 mins
- Yield: 15 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
15-18 Graham Cracker sheets
8 oz Cream Cheese, softened
1.5 cups Creamy Peanut Butter
1 cup Powdered Sugar, sifted
12 oz Whipped Topping or whipped heavy cream
1 tsp Vanilla Extract
1/2 cup Chocolate Chips (for topping)
2 tbsp Peanut Butter Chips (optional garnish)
Instructions
1.In a large bowl, beat softened cream cheese and peanut butter until completely smooth.
2.Gradually mix in powdered sugar and vanilla extract until well combined.
3.Gently fold in the whipped topping with a spatula until the mixture is light and fluffy.
4.In a 9×13 dish, place a layer of graham crackers, breaking them to fit the edges.
5.Spread 1/3 of the peanut butter mixture over the crackers and repeat layers twice more.
6.Top with melted chocolate drizzle and peanut butter chips, then refrigerate for at least 8 hours.
Notes
Use room temperature cream cheese to avoid lumps.
Chill for a full 24 hours for the best ‘cake’ texture.
Wipe your knife with a warm cloth between slices for clean edges.