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Peanut Butter Icebox Cake

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Peanut Butter Icebox Cake Recipe 🥜🍫

A dreamy no-bake dessert that layers rich chocolate pudding, creamy peanut butter filling, crushed cookies, and halved peanut butter cups. Finished with a chocolate magic shell drizzle, this cake is a decadent treat perfect for peanut butter and chocolate lovers.

Ingredients

Base Layers

  • 19.1 ounces chocolate sandwich cookies (divided: 2¼ cups, 1½ cups, and 1½ cups)
  • ⅓ cup salted sweet cream butter, melted

Chocolate Layer

  • 2 (3.9-ounce) boxes of instant chocolate pudding mix
  • 2¾ cups whole milk
  • 2 cups whipped topping, thawed

Peanut Butter Layer

  • 5 cups miniature Reese’s peanut butter cups, halved (divided: 2 cups and 3 cups)
  • 8-ounce package of cream cheese, softened
  • 1 cup creamy peanut butter (such as Reese’s)
  • 1½ cups powdered sugar, sifted
  • 2 cups whipped topping, thawed

Topping

  • 7.25-ounce bottle of chocolate magic shell

Instructions

1. Prepare the Base

  1. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.
  2. In a medium bowl, combine 2¼ cups crushed chocolate sandwich cookies with melted butter.
  3. Mix until well coated, then press firmly into the bottom of the prepared dish. Set aside.

2. Create the Chocolate Layer

  1. In a large mixing bowl, beat the pudding mix and milk on low speed with a handheld mixer until thickened.
  2. Gently fold in 2 cups of thawed whipped topping.
  3. Spread half of this chocolate mixture over the cookie crust.

3. Add the First Layers

  1. Sprinkle 2 cups of halved peanut butter cups evenly over the chocolate layer.
  2. Add 1½ cups of crushed cookies on top of the peanut butter cups.

4. Make the Peanut Butter Layer

  1. In another bowl, mix the softened cream cheese, peanut butter, and powdered sugar until smooth.
  2. Gently fold in 2 cups of whipped topping.
  3. Spread this creamy mixture evenly over the layer of crushed cookies.
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5. Final Assembly

  1. Sprinkle the remaining 1½ cups of crushed cookies evenly over the peanut butter layer.
  2. Spread the remaining half of the chocolate pudding mixture on top.
  3. Sprinkle the remaining 3 cups of halved peanut butter cups over the pudding.

6. Finish with Magic Shell

  1. Drizzle the chocolate magic shell over the top of the cake. For a decorative touch, let the magic shell harden before serving.

Chilling and Serving

  1. Refrigerate the assembled cake for at least 4 hours or until fully set.
  2. Slice into squares and serve chilled.

Tips & Variations

  • Substitutions: Swap Reese’s cups for other mini candies, like Snickers bites or M&M’s, for a unique twist.
  • Texture: For crunch, sprinkle chopped peanuts over the layers.
  • Serving Suggestion: Garnish with whipped cream or a drizzle of caramel sauce.

Why You’ll Love This Recipe

  • No baking required – a lifesaver for hot days or quick desserts.
  • Layers of creamy, crunchy, and chocolatey goodness.
  • Perfect for potlucks, celebrations, or family movie nights.

Enjoy this indulgent dessert that’s as fun to make as it is to eat!

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