Peanut Butter Cup Icebox Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEANUT BUTTER CUP ICEBOX CAKE

This is our version of a large Reese's Peanut Butter Cup, and a tribute to our fanatical love of the combination of peanut butter and chocolate.

Provided by Jessie Sheehan

Categories     dessert

Time P1DT45m

Yield 15 to 20 servings

Number Of Ingredients 19



Peanut Butter Cup Icebox Cake image

Steps:

  • For the milk chocolate ganache: Place the chocolate and salt in a medium heatproof bowl and set aside. In a small saucepan, heat the cream over medium-high heat just until bubbles begin to form around the edges.
  • Pour the warm cream over the chocolate and salt and let sit for 1 minute so it begins to melt. Gently whisk together until fully incorporated and shiny.
  • Let come to room temperature, stirring occasionally, until it thickens and is less like chocolate syrup and pours more like hot fudge.
  • (To make ahead, let cool to room temperature, cover, and refrigerate for up to 1 week. Reheat over medium-low heat until liquefied.)
  • For the pudding: In a large saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the eggs, whisk again, and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the peanut butter, butter, and vanilla and whisk until they are incorporated.
  • The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.
  • For the whipped cream: Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
  • Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
  • Add the peanut butter, confectioners' sugar, and vanilla and, on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised. Use it immediately.
  • To assemble: Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch (7.5-by-75-centimeter) strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the pan.
  • Cover as much of the pudding as possible with a layer of the graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of crackers.
  • Generously spread a layer of the ganache over the crackers.
  • Continue layering in this order (pudding, graham crackers, ganache) until you run out or reach the top of the pan. Spread the whipped cream on top of the cake. Gently cover the cake with plastic wrap, place it on a platter (to protect the inside of your refrigerator from any escaping ganache while the cake sets up), and refrigerate for 24 hours. (If you want to frost the sides of the cake with whipped cream, prepare the whipped cream after the cake sets up for 24 hours, and frost the top and sides just prior to serving.)
  • Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Decorate with chopped chocolate-covered peanut butter cups or roasted, salted peanuts. Using a knife, slice into wedges and serve.

13 ounces (370 grams) milk chocolate, finely chopped
1/4 teaspoon salt
3/4 cup (180 milliliters) heavy cream
1 1/3 cups (265 grams) granulated sugar
6 tablespoons (50 grams) cornstarch
1 teaspoon salt
3 1/2 cups (840 milliliters) whole milk
1 cup (240 milliliters) heavy cream
2 eggs, lightly beaten
3/4 cup (195 grams) creamy peanut butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 cups (480 milliliters) heavy cream
1/3 cup (85 grams) creamy peanut butter, at room temperature
1/4 cup (35 grams) confectioners' sugar
1 teaspoon pure vanilla extract
Nonstick spray
18 to 20 graham crackers
Chopped chocolate-covered peanut butter cups or salted roasted peanuts, for decorating

CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE

Provided by Kelsey Nixon

Categories     dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 6



Chocolate Peanut Butter and Banana Icebox Cake image

Steps:

  • In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
  • In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

1/2 cup smooth peanut butter (recommended: Jiffy)
2 1/2 cups cold heavy cream, divided
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
5 bananas, sliced, plus additional for garnish
2 (9-ounce) packages chocolate wafer cookies

ICEBOX CAKE WITH SLICE AND BAKE PEANUT BUTTER SANDIES

Provided by Food Network Kitchen

Categories     dessert

Time P1DT45m

Yield Serves 6-8

Number Of Ingredients 12



Icebox Cake with Slice and Bake Peanut Butter Sandies image

Steps:

  • For the Icebox Cake:
  • Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve.
  • Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
  • Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks.
  • Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight.
  • For the Peanut Butter Glaze:
  • Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl.
  • To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately.

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved
3 cups heavy cream
1/3 cup confectioners' sugar
5 tablespoons milk
1/4 cup confectioners'' sugar
1/4 cup smooth peanut butter

CHOCOLATE PEANUT-BUTTER ICEBOX CAKE

This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 20m

Number Of Ingredients 4



Chocolate Peanut-Butter Icebox Cake image

Steps:

  • In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
  • Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
  • Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE

Make and share this Chocolate Peanut Butter and Banana Icebox Cake recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 6



Chocolate Peanut Butter and Banana Icebox Cake image

Steps:

  • In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
  • In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
  • Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • Cook's Note:.
  • Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

Nutrition Facts : Calories 725.2, Fat 45, SaturatedFat 21.6, Cholesterol 103.2, Sodium 544.1, Carbohydrate 75.9, Fiber 5.1, Sugar 37, Protein 10.6

1/2 cup smooth peanut butter (recommended -- Jiffy)
2 1/2 cups cold heavy cream, divided
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
5 bananas, sliced, plus additional for garnish
2 (9 ounce) packages chocolate wafer cookies

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



PB&J Icebox Cake image

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

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 cup smooth peanut butter
3 1/2 ounces instant vanilla pudding
14 ounces peanut butter sandwich cookies
2 1/2 cups strawberry jelly, divided
1 1/2 cups sliced strawberries
2 cups miniature peanut butter cups, roughly chopped
1/4 cup chopped dry roasted salted peanut

PEANUT BUTTER AND CHOCOLATE ICEBOX DESSERT

This is a tasty dessert if you like chocolate and peanut butter. It is from a QUICK COOKING magazine.

Provided by jean1490

Categories     Dessert

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9



Peanut Butter and Chocolate Icebox Dessert image

Steps:

  • Combine crushed cookes, sugar and melted margarine.
  • Press into an ungreased 13x9x2 inch baking dish.
  • Bake at 350 degrees for 6-8 minutes or til golden.
  • brown.
  • Cool.
  • Beat cream cheese and confectioners sugar.
  • Fold in 1 cup whipped topping.
  • Spread over cooled crust.
  • Beat milk and pudding mix on low speed for 2 minutes.
  • Spread over cream cheese layer.
  • Top with remaining whipped topping.
  • Sprinkle with cookie pieces.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 300.8, Fat 15.8, SaturatedFat 9.2, Cholesterol 22.7, Sodium 379, Carbohydrate 37.4, Fiber 0.7, Sugar 27.9, Protein 3.4

2 1/4 cups crushed peanut butter cookies (about 11)
1/4 cup sugar
1/4 cup margarine, melted
2 (3 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, divided
2 1/2 cups cold milk
2 (4 ounce) packages instant chocolate pudding mix
additional peanut butter cookie, broken into pieces

PEANUT BUTTER ICEBOX DESSERT

Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 8



Peanut Butter Icebox Dessert image

Steps:

  • In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

16 Nutter Butter cookies, crushed, divided
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1-1/3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix

More about "peanut butter cup icebox cake recipes"

BEST PEANUT BUTTER ICEBOX CAKE RECIPE - DELISH
Directions. Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1 1/4 cups peanut butter, powdered sugar, …
From delish.com
Category Dessert
Total Time 4 hrs 30 mins
  • Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1 1/4 cups peanut butter, powdered sugar, vanilla, and salt until light and fluffy.
  • Set aside. In a separate large bowl using a hand mixer, beat heavy cream until stiff peaks form.
best-peanut-butter-icebox-cake-recipe-delish image


NO-BAKE PEANUT BUTTER CUP ICEBOX CAKE - BROWN EYED …
Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, …
From browneyedbaker.com
4.1/5 (18)
Total Time 30 mins
Category Dessert
Calories 475 per serving
  • Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9x13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.
  • Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
  • Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
  • Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.
no-bake-peanut-butter-cup-icebox-cake-brown-eyed image


PEANUT BUTTER ICEBOX LAYER CAKE | 12 TOMATOES
Roughly chop ¾ cup peanuts and fold into peanut butter cream mixture. Melt 1 cup cream and 2 cups chocolate chips together in a microwave-safe bowl. Heat in 20-second increments, stirring after each until ganache is smooth. Set aside to cool just slightly. Add 1 pint of vanilla ice cream into the bottom of the prepared loaf pan, drizzle over ...
From 12tomatoes.com


CHOCOLATE ICEBOX CAKE - LIFE MADE SWEETER
Instructions. Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping. Assemble the cake:
From lifemadesweeter.com


PEANUT BUTTER CUP ICEBOX CAKE – FOOD NETWORK KITCHEN
Sweepstakes. Sweepstakes. Kick Off Summer Sweepstakes. HGTV Smart Home 2022. All Sweepstakes + Contests. Enter Daily for a Chance to Win $10,000. HGTV Smart Home 2022. Food Network Kitchen. Premium.
From foodnetwork.com


PEANUT BUTTER AND PRETZEL ICEBOX CAKE - THE PIONEER WOMAN
Spread a thawed slice of ice cream over the pretzels. Continue layering, finishing with a layer of ice cream. Place in the freezer for at least 2 hours or overnight. For the caramel sauce: Pour sugar into a saucepot and place over medium heat. Let the sugar sit until you see it start to melt along the edges.
From thepioneerwoman.com


CHOCOLATE PEANUT BUTTER OREO ICEBOX CAKE - ALWAYS EAT DESSERT
In a small saucepan, heat 3 cups of the cream until hot but not yet simmering. Pour the heated cream over the chocolate chips and peanut butter. Let sit without stirring for 5 minutes, then gently whisk the mixture until smooth. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
From alwayseatdessert.com


PEANUT BUTTER CARAMEL NO-BAKE ICEBOX CAKE
Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in 1/2 of the whipped cream until it is completely incorporated. Set aside. Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/3 of the peanut butter cream on the bottom of the pan. Smooth into an even layer.
From theslowroasteditalian.com


PEANUT BUTTER CUP ICEBOX CAKE (BROWN EYED BAKER) | ICEBOX CAKE ...
Oct 8, 2014 - Peanut Butter Cup Icebox Cake, a food drink post from the blog Brown Eyed Baker, written by Michelle Norris on Bloglovin’ Oct 8, 2014 - Peanut Butter Cup Icebox Cake, a food drink post from the blog Brown Eyed Baker, written by Michelle Norris on Bloglovin’ Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


PEANUT BUTTER ICEBOX CAKE - MOM ON TIMEOUT
Using a stand mixer or hand mixer, whip heavy cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Add peanut butter and beat until combined. Add powdered sugar and beat until no lumps remain. Beat in vanilla extract.
From momontimeout.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - LIVING LOCURTO
STEP 1: With a knife, coarsely chop 14 cookies. Sprinkle the chopped cookies into the bottom of a 9×9 baking pan for the first layer. STEP 2: Beat the peanut butter, cream cheese, powdered sugar and vanilla together until smooth. Stir the cool whip into the mixture with a spoon.
From livinglocurto.com


HOW TO MAKE A PEANUT-BUTTER ICEBOX CAKE (RECIPE) - FIRST WE FEAST
Measure out 3 heaping tablespoons of peanut butter and place them in a small bowl. Take about ½ a cup of the whipped cream from the big bowl and add to the small bowl. Gently whip this together til the peanut butter is incorporated into the cream. Transfer the peanut butter cream back to the big bowl. Add ½ teaspoon vanilla extract.
From firstwefeast.com


NUTTER BUTTER ICEBOX CAKE - WORTH WHISKING
Place milk in a small deep bowl. Set aside. Using a small offset spatula or the back of a spoon, spread a thin layer (about ¼”) of the whipped cream onto the bottom of the pan. Dip a cookie in the milk (a quick dip will do), and place on top of the whipped cream layer, starting on the perimeter of the pan.
From worthwhisking.com


PEANUT BUTTER CUP ICEBOX CAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


REESE’S™ PEANUT BUTTER CUP ICEBOX PIE - LIFEMADEDELICIOUS.CA
2. In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes. 3. In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into ...
From lifemadedelicious.ca


PEANUT BUTTER CUP ICEBOX CAKE | RECIPE | ICEBOX CAKE, FROZEN …
Dec 2, 2021 - Get Peanut Butter Cup Icebox Cake Recipe from Food Network
From pinterest.com


EASY REESE’S ICE BOX CAKE – PEANUT BUTTER LOVERS
Instructions. In a bowl, mix the peanut butter powder and vanilla pudding together with 1 cup milk. Once mixed, let set up for a few minutes, and set aside. In a separate bowl, mix the other cup of milk and the chocolate fudge instant pudding together, and let set up. Divide the whipped topping in half, and add half to each bowl of pudding.
From peanutbutterlovers.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - ONCE UPON A CHEF
In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth. Add ⅓ of the whipped cream to the peanut butter mixture and beat with the mixer until smooth.
From onceuponachef.com


PEANUT BUTTER CUP ICEBOX CAKE – FOOD NETWORK KITCHEN
Boasting layers of chocolate ganache, peanut butter pudding, graham crackers and peanut butter whipped cream, it's a no-bake cake that's dressed …
From foodnetwork.com


NO BAKE PEANUT BUTTER ICEBOX CAKE - CRAZY FOR CRUST
Instructions. Place ½ cup milk in a small bowl or measuring cup. Dip ⅓ the peanut butter cookies quickly in the milk and then place in the bottom of an 8×8” pan. Whisk 1 ¼ cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
From crazyforcrust.com


PEANUT BUTTER AND JELLY ICEBOX CAKE RECIPE | COOKING CHANNEL
Directions. Completely line a 9-by-5-inch loaf pan with plastic wrap, leaving about a 2-inch overhang on all sides. Combine the cream cheese, peanut butter and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and vanilla and continue to ...
From cookingchanneltv.com


PEANUT BUTTER ICEBOX CAKE - OH SWEET BASIL
Fold in 2 cups of whipped topping until even. Spread 2 tablespoons of the peanut butter filling on the bottom of the dish. Then place a layer of graham crackers on top. You'll need to break some crackers, or maybe trim them to create one even layer. Spread about 1/2 of the peanut butter layer over top of the crackers.
From ohsweetbasil.com


RECIPE: NO-BAKE BANANA AND PEANUT BUTTER CARAMEL ICEBOX CAKE
Peel and quarter 3 medium bananas lengthwise, then finely chop. If the peanut butter caramel has cooled too much to pour easily, rewarm it gently over low heat, then transfer to a measuring cup with a spout. Spread a spoonful of the whipped cream onto the bottom of a 9x13-inch baking pan, or a similarly sized platter.
From thekitchn.com


[NO BAKE] PEANUT BUTTER LOVER'S ICEBOX CAKE - BROWN EYED BAKER
Instructions. In a medium bowl, whisk together the pudding mix with the milk for 2 minutes. Let sit for 5 minutes. Line an 8x8-inch square baking dish with Nutter Butter cookies. Drizzle with one-third of the melted peanut butter. Spread half of the pudding over top of the cookies and peanut butter. Top with half of the Cool Whip, then sprinkle ...
From browneyedbaker.com


RECIPE: THE ULTIMATE PEANUT BUTTER CHOCOLATE ICEBOX CAKE - KITCHN
This icebox cake starts by making a chocolate ganache, which will be used in between the graham cracker layers, as flavoring for chocolate whipped cream, and as a chocolate drizzle on top. Then a thick peanut butter cream is used for both a buckeye-inspired layer (it tastes just like a peanut butter cup!) and for folding into more whipped cream.
From thekitchn.com


PEANUT BUTTER ICEBOX CAKE RECIPE - FOOD NEWS
The icebox cake is a retro dessert made with two basic ingredients: homemade whipped cream and store-bought chocolate wafers. The very company that originally made store-bought chocolate wafers, Nabisco, first popularized the recipe back in the 1930s.
From foodnewsnews.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - LIVE WELL BAKE OFTEN
Scoop the whipped cream out on top of the chocolate graham crackers and smooth it out into one even layer. Top with the miniature peanut butter cups and crushed chocolate graham crackers. Cover tightly and refrigerate for at least 5-6 hours. Remove from the refrigerator, slice into pieces and enjoy!
From livewellbakeoften.com


PEANUT BUTTER ICE BOX CAKE - COOKIE DOUGH AND OVEN MITT
Instructions. In a large mixing bowl, add in the heavy cream. Whip to soft peaks with a hand mixer. Once soft peaks are formed, add in the powdered sugar and whip until there are firm peaks. Set aside. In a separate bowl, add in the cream cheese, pudding, and peanut butter. Mix with a hand mixer until incorporated.
From cookiedoughandovenmitt.com


PEANUT BUTTER CUP ICEBOX CAKE BEST RECIPES
How do you make a peanut butter and cream cheese cake? Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1 1/4 cups peanut butter, powdered sugar, vanilla, and salt until light and fluffy.
From findrecipes.info


PEANUT BUTTER ICEBOX CAKE - 5* TRENDING RECIPES WITH VIDEOS
Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1¼ cups peanut butter, powdered sugar, vanilla, and salt until light and fluffy. Set aside. Set aside. In a separate large bowl using a hand mixer, beat heavy cream until stiff peaks form.
From food.theffeed.com


REESE'S PEANUT BUTTER CHOCOLATE ICEBOX CAKE RECIPE | NO BAKE …
8. Add the cocoa to the smaller amount and fold to combine. 9. Pour the milk for the cookie layers into a small bowl. Place a single layer of cookies into the bottom of the pan, dipping each into the milk before adding. 10. Top the cookies with half of the peanut butter mousse and spread into an even layer. 11.
From lifeloveandsugar.com


2 RECIPES FOR PEANUT BUTTER ICEBOX CAKE FROZEN DESSERT - FOOD NEWS
For the peanut butter mixture layer: 8 ounces Happy Farms Cream Cheese 3/4 cup Simply Nature Organic Creamy Peanut Butter 1/2 cup powdered sugar 1 teaspoon vanilla extract 8 ounces Friendly Farms Whipped Topping thawed
From foodnewsnews.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - KITCHEN STORIES
50 g creamy peanut butter; ¾ tsp vanilla extract; 20 g sugar; 355 ml heavy cream (cold) salt; large bowl; hand mixer with beaters; In a large bowl, beat the peanut butter, remaining vanilla, salt, and remaining sugar until smooth. Beating the whole time, slowly add the heavy cream, one small splash at a time, until the peanut butter cream ...
From kitchenstories.com


PEANUT BUTTER-CHOCOLATE PUDDING CUP ICEBOX CAKE - ENDLESSLY …
1. In a large bowl, mix together 4 oz cream cheese and the contents of one pudding cup. Add in contents of remaining 7 pudding cups and mix thoroughly.
From endlesslyinspired.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE | EATINGWELL
Step 1. Place peanut butter, yogurt, sugar and vanilla in a large bowl and beat with an electric mixer until smooth. Beat heavy cream in a medium bowl until soft peaks form. Fold the whipped cream into the peanut butter mixture until completely incorporated. Advertisement.
From eatingwell.com


PEANUT BUTTER-CHOCOLATE ICEBOX CAKE + VIDEO - NOBLE PIG
Directions. Prepare vanilla and chocolate pudding according to package directions. Refrigerate until ready to use. Arrange regular sized Nutter Butter cookies on the bottom of a 9 x 13 baking pan. Completely cover the cookie layer with chocolate pudding and then a …
From noblepig.com


NO-BAKE PEANUT BUTTER ICEBOX CAKE ⋆ REAL HOUSEMOMS
Beat the cream cheese and peanut butter together until smooth. Mix in the powdered sugar and then mix in the cool whip, scraping the sides of the bowl as needed. Spread a couple tablespoons of the mixture on the bottom of a 9x9 inch cake pan. Arrange graham crackers in the bottom of the pan, cutting them as needed to fit.
From realhousemoms.com


REESE'S CHOCOLATE PEANUT BUTTER ICEBOX CAKE - COMPLETELY DELICIOUS
To assemble the icebox cake, line an 8-inch cake pan (see Note) with plastic wrap. Place a layer of chocolate wafer cookies on the bottom. Spread 1/3 of the peanut butter cream cheese mixture on top. Scatter 1 cup of chopped peanut butter cups on top (about 10 whole cups). Top with another layer of chocolate wafer cookies. Continue layering ...
From completelydelicious.com


Related Search