Peanut Butter Icebox Cake
A no bake peanut butter icebox cake layered with peanut butter sandwich cookies, creamy pudding, whipped topping, and Reese’s Pieces. Best chilled overnight for soft, cake-like layers.
Servings: 16 servings
Calories: 330kcal
Ingredients
- 3.4 oz instant vanilla pudding mix
- 1¾ cups milk divided
- ½ cup peanut butter
- 8 oz Cool Whip whipped topping thawed and divided
- 2 packages peanut butter sandwich cookies 16 oz each
- 4 oz Reese’s Pieces chopped (or more if you like)
Instructions
- In a large bowl, whisk together pudding mix and 1¼ cups milk until smooth. Refrigerate for 5 minutes until thickened.
- Add peanut butter and half of the whipped topping to the pudding. Whisk until smooth and fully combined.
- Pour the remaining ½ cup milk into a shallow bowl. Quickly dip each cookie into the milk. Arrange a single layer of dipped cookies in the bottom of a 9x9 baking dish, trimming cookies as needed.
- Spread half of the peanut butter pudding mixture evenly over the cookies. Add a second layer of dipped cookies and spread the remaining pudding mixture on top. Finish with a third layer of dipped cookies.
- Spread the remaining whipped topping evenly over the top and sprinkle with chopped Reese’s Pieces. Cover and refrigerate for at least 2 hours, or overnight for best texture. Slice and serve chilled.
Nutrition
Calories: 330kcal