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No Bake Peanut Butter Icebox Cake

This no-bake icebox cake layers creamy and crunchy textures for a delightful dessert experience without the oven.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 27-36 cookies peanut butter sandwich cookies (such as Nutter Butter)
  • 1 3/4 cups milk (divided)
  • 1 box (3.4 ounces) instant vanilla or cheesecake pudding mix
  • 1/2 cup peanut butter Use room-temperature peanut butter for easier blending.
  • 8 ounces Whipped Topping
  • 1 cup Reese's Pieces (for topping) Any candy with crunch can work as a substitute.

Method
 

Assembly
  1. Place 1/2 cup milk in a small bowl. Dip 1/3 of the peanut butter cookies quickly in the milk and place in the bottom of an 8×8 inch pan.
  2. Whisk 1 1/4 cups milk with the pudding in a large bowl. Let it set, then stir in the peanut butter and half of the whipped topping.
  3. Spread half of the peanut butter mixture over the cookies in the pan.
  4. Dip another 1/3 of the cookies in milk and layer on top of the peanut butter mixture.
  5. Top with the remaining pudding mixture, then dip the last cookies in milk and place on top.
  6. Spread the rest of the whipped topping over the cookies and sprinkle with Reese's Pieces.
  7. Chill for at least 2 hours before serving.

Notes

Use a hot, clean knife for smooth cuts. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual slices for up to 1 month.