No Bake Peanut Butter Icebox Cake Recipes
PB&J ICEBOX CAKE
This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!
Provided by Jonathan Melendez
Categories Jellies
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside.
- Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined.
- Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit.
- Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups.
- Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups.
- Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer.
- Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.
Nutrition Facts : Calories 1157, Fat 63.5, SaturatedFat 26.1, Cholesterol 113, Sodium 723, Carbohydrate 139.9, Fiber 5.2, Sugar 97.5, Protein 17.8
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