Irresistible Peanut Butter Icebox Cake for Sweet Nostalgia

Experience the sweet nostalgia of a no-bake Peanut Butter Icebox Cake that's easy to prepare and great for gatherings.

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Prep Time 15

Chill Time 4

Total Time 4 15

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Creamy Peanut Butter Natural peanut butter may be used but could affect texture.
1 cup Powdered Sugar Adjust sweetness to taste.
2 cups Whipped Cream For a non-dairy option, use full-fat coconut cream or soy-based whipping cream.

For the Base

2 cups Graham Crackers For variation, you can use digestive biscuits or cookie crumbs.

Equipment

mixing bowls
Hand mixer
Rectangular Baking Dish
Plastic wrap

Method

Step-by-Step Instructions

In a medium mixing bowl, combine 1 cup of creamy peanut butter with 1 cup of powdered sugar. Beat until smooth and creamy, about 2 minutes.
In a separate larger bowl, beat 2 cups of heavy whipping cream on high speed until soft peaks form, about 3-5 minutes. Gently fold the whipped cream into the peanut butter mixture until fully combined.
Layer the bottom of a rectangular baking dish with graham crackers. Spread a generous portion of the peanut butter filling over the crackers. Repeat the layering process, finishing with a final layer of peanut butter on top.
Cover the dish tightly with plastic wrap. Chill in the refrigerator for a minimum of 4 hours or overnight.
Once chilled, slice the cake and serve. Optionally, garnish with additional whipped cream or chocolate sauce.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Use high-quality peanut butter for the best flavor. Allow overnight chilling for improved flavors and texture.

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