This peanut butter ice box cake has your favorite Nutter Butter cookies, a super creamy peanut butter filling, and a sprinkle of crushed cookies on top.
This peanut butter ice box cake is not just any old dessert. It's a creamy, crunchy, peanut-buttery dream come true!
It's like a cookie and a cake all rolled into one, and it tastes as amazing as it sounds.
This peanut butter ice box cake uses Nutter Butter cookies as the crunchy base, offering a delightful contrast to the creamy layers above. It's a nod to our childhoods, a reminder of the simple joy of biting into a crisp, peanut-buttery cookie.
The filling of cream cheese and peanut butter are absolutely delicious.
The smooth cream cheese adds a tangy note, perfectly balancing the rich, nutty flavor of the peanut butter. The whipped topping that lightens the mixture, adding a fluffy, cloud-like texture that'll have you reaching for seconds.
It's all topped off with a sprinkle of crushed Nutter Butter cookies.
Peanut Butter Ice Box Cake
The peanut butter ice box cake is a versatile dessert suitable for a variety of occasions.
It's a refreshing dessert that is great during spring or summer. It is great for a BBQ, summer get together, after dinner treat for the kids or just an anytime treat for peanut butter lovers.
Here are some of the reasons why we love this recipe:
- Easy to Make: This recipe is straightforward and requires no baking, making it a breeze to prepare. It's the perfect choice for when you want a delicious dessert without too much fuss.
- Amazing Flavor: The combination of peanut butter, cream cheese, and Nutter Butter cookies makes for a dessert that is rich, creamy, and utterly delicious.
- Versatile: This ice box cake is great for any occasion. Whether it's a casual get-together, a backyard BBQ, or a weekday treat, it always hits the spot.
- Crowd Pleaser: With its familiar flavors and creamy-crunchy texture, this cake is loved by kids and adults alike. It's sure to be a hit at any gathering.
- Perfect Texture: The contrast between the creamy peanut butter filling and the crunchy Nutter Butter cookies provides a delightful contrast in textures.
- Nostalgic: The use of Nutter Butter cookies gives this cake a nostalgic twist, making it a dessert that brings back fond memories while creating new ones.
- Perfect for Peanut Butter Lovers: If you love peanut butter, this cake is a dream come true. It's a wonderful way to enjoy the rich, nutty flavor of peanut butter in a new and exciting way.
- Adaptable: You can easily adapt this recipe to your liking. Add in some chocolate chips or drizzle the top with caramel sauce - the possibilities are endless!
Ingredients for Peanut Butter Ice Box Cake
Nutter Butter cookies: These are the building blocks of your ice box cake. They create the distinct layers that make this cake so visually appealing and texturally satisfying. The cookies also bring a delightful peanut butter flavor that complements the filling perfectly. As a tip, you can experiment with other cookies too, such as chocolate chip cookies or Oreos, for a different flavor profile.
Cream cheese: Cream cheese provides the base for the creamy filling. It adds a subtle tanginess that balances the richness of the peanut butter, and gives the filling a smooth, velvety texture. Make sure your cream cheese is at room temperature before you start; this will make it easier to blend smoothly with the other ingredients.
Peanut butter: The star of the show, peanut butter brings its distinctive, nutty flavor to the cake. It's also responsible for the rich, creamy texture of the filling. If you're a fan of chunky peanut butter, feel free to use it instead of smooth for a bit of extra crunch in the filling.
Whipped topping: Whipped topping is what makes our filling light and fluffy. It adds volume to the cream cheese and peanut butter, creating a lighter texture.. Thaw your whipped topping in the fridge before using it, and remember to fold it gently into the mixture to keep it fluffy.
Crushed Nutter Butter cookies: These are sprinkled on top of the cake for a final touch of crunch and flavor. Feel free to use more or less according to your preference. You can also experiment with different toppings like chocolate shavings or a drizzle of caramel sauce for added decadence.
Remember, this recipe is flexible. Feel free to make adjustments based on your personal taste and enjoy the process of creating your very own peanut butter ice box cake!
How to Make Peanut Butter Ice Box Cake
Begin by preparing your 9x13 casserole dish. You'll want to create a base layer of Nutter Butter cookies. This will form the foundation for your ice box cake.
Next, create the creamy, peanut butter filling. In a large bowl, combine the cream cheese and peanut butter. You'll want to beat these together until the mixture is smooth and well combined. Once that's done, add in half of your thawed whipped topping. Beat this in just until it's mixed - you don't want to overdo it.
Now, it's time to incorporate the rest of your whipped topping. But instead of beating it in, you're going to fold it gently into your peanut butter and cream cheese mixture. This will help to keep your filling light and fluffy.
Once your filling is ready, it's time to assemble the cake. Drop about a third of your peanut butter cream mixture over your cookie layer in the casserole dish. Spread it into an even layer, covering the cookies completely. Repeat this process twice, layering cookies and cream, until you've used up all your filling. Your topmost layer should be the peanut butter cream.
The final touch to your masterpiece is a sprinkle of crushed Nutter Butter cookies over the top. This adds a nice bit of texture and makes your cake look even more tempting.
After you've assembled your cake, it's important to let it chill. Cover your dish and pop it into the refrigerator for at least 4 hours. This allows the flavors to meld together and the cake to firm up a bit, making it easier to slice. For best results, you might want to consider letting it chill overnight.
And there you have it - your very own peanut butter ice box cake! Enjoy every creamy, crunchy bite.
Tips for Peanut Butter Ice Box Cake
Here are out tips for making the best peanut butter ice box cake:
- Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before you start. It will blend more easily with the peanut butter, resulting in a smoother filling.
- Crush Cookies in a Bag: Put the cookies you need to crush into a zip-lock bag and roll over them with a rolling pin. This saves on clean-up time and gives you nicely crushed cookies without the mess.
- Overnight Chilling: If you can, make this cake the day before and let it chill overnight. This will ensure that the cake has enough time to set properly.
- Add-In Flexibility: Feel free to add in or top with chocolate chips, a drizzle of caramel, or even some crushed pretzels for added crunch and flavor.
- Freeze for a Frozen Treat: In the heat of summer, try freezing the cake for a few hours before serving. It transforms the cake into a refreshing, ice cream-like treat!
- Cookie Layering: Don't worry if your cookie layers aren't perfect. The charm of this cake is in its rustic, homemade look.
- Folding Technique: When folding in the whipped topping, use a rubber spatula and gently cut through the middle of the mixture, then fold over one half onto the other. This technique helps to keep the filling light and airy.
- Storage: Keep the cake in the refrigerator, covered, when not serving. It will keep for up to three days.
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If you end up having leftovers, just cover the cake in the casserole dish with plastic wrap or transfer the leftover slices to an airtight container and refrigerate. This cake can be stored in the refrigerator for up to 3 days.
Sometimes, we don't like eating leftovers as is, if you need a few ideas on how to change it up some, you might like these:
Drizzle with Sauces: Add a little extra by warming up some chocolate or caramel sauce and drizzling it over the top of a slice just before serving.
Serve with Ice Cream: Although the cake is creamy and rich, it pairs wonderfully with a scoop of vanilla or chocolate ice cream.
Add Fresh Fruit: For a fresh twist, try adding some sliced bananas or a handful of fresh raspberries or strawberries on the side or on top.
Frozen Treat: Try freezing a slice and enjoy it as a frozen treat, similar to an ice cream cake.
If you want to change things up som, here are some variations and substitutions you could try:
- Different Cookies: You can switch out the Nutter Butter cookies for other types of cookies. Oreos, chocolate chip cookies, or even graham crackers could work well.
- Almond Butter or Cashew Butter: If you're not a fan of peanut butter or have an allergy, you can use almond butter or cashew butter as a substitute.
- Add Chocolate: For a chocolate-peanut butter version, add a layer of chocolate ganache or melted chocolate between the cookie and cream layers. Or even just a drizzle of melted chocolate over the top.
- Add Fruits: For a fruity twist, add a layer of thinly sliced bananas or strawberries between the cream layers.
- Crunchy Peanut Butter: If you love a bit of crunch in your desserts, use crunchy peanut butter instead of smooth.
Remember, the best thing about cooking is making a recipe your own, so feel free to experiment with different variations and substitutions to suit your taste!
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Peanut Butter Ice Box Cake
- 2 Nutter Butter cookies family-size packages
- 8 ounces cream cheese room temperature, 1 package
- 1 cup peanut butter
- 1 package frozen whipped topping thawed, 16 ounces
- 2 tablespoons Nutter Butter cookies crushed
- In a 9x13 casserole dish, place a layer of Nutter Butter cookies.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add the half of the whipped topping beating just until mixed.
- Gently fold in the remaining whipped topping, trying to keep it fluffy.
- Drop about ⅓ of the peanut butter cream mixture over the cookie layer and spread into an even layer. Repeat the layers twice, finishing the top with a layer of the peanut butter cream.
- Sprinkle the remaining crushed cookies over the top.
- Cover the dessert and refrigerate for at least 4 hours or overnight.