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No Bake Peanut Butter Icebox Cake – this easy lush dessert layers peanut butter sandwich cookies with peanut butter pudding! This is the ULTIMATE peanut butter no bake dessert recipe!
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The BEST Icebox Cake Recipe EVER
When hot weather hits I only want to make no-bake desserts and this is the most EPIC one you’ll ever see: Peanut Butter Icebox Cake.
This no bake lush can be called so many things: dream dessert, lush, dessert lasagna, but whatever you call it, know that it’s amazing!
Why you’ll love this recipe
- Totally no-bake – icebox cakes are magical!
- Peanut Butter GALORE: sandwich cookies and peanut butter pudding
- The cookies soften so it’s like eating cake
- Did I mention how EASY it is?
What is an Icebox Cake?
An Icebox Cake has 3 main components:
- Cookie Layers
- Creamy filling
- Topping
The cookie layers are sandwiched with the creamy filling and then the dessert is refrigerated (in the “icebox”). The cookies become soft from the filling and soaking and resemble cake. So it’s like eating a no-bake cake!
THIS No Bake Peanut Butter Icebox Cake is completely peanut butter, from the cookie layers to the pudding to the candy topping.
Ingredients in Peanut Butter Icebox Cake
- Cookies: For this cake version we are using peanut butter sandwich cookies (AKA Nutter Butters). You can use any sandwich cookie you like, any flavor (Oreos would be great too!)
- Milk: Because sandwich cookies are thick, we dunk them in milk to help them get started soaking. That way after refrigerating the cookies will soak through and get soft.
- Pudding Mix: We use instant pudding mix in this, vanilla or cheesecake flavor.
- Peanut Butter: I’m using creamy peanut butter but crunchy would work too.
- Cool Whip: I love the ease of using cool whip, but you can substitute fresh whipped cream on top.
- Reese’s Pieces: I decorated the top with candy but you can also use chopped peanut butter cups or more cookies or peanuts.
How to make Icebox Cake
- Dip your cookies in milk and place on the bottom of your pan.
- Whisk pudding mix with milk. Then whisk in the peanut butter.
- Fold in the whipped topping.
- Top cookies pudding, then more milk-dipped-cookies, then more pudding, and so on. Continue until you’re out of all ingredients.
- Top with whipped topping. Chill at least 2 hours, then top with candy before serving.
Tip From Dorothy
Expert Tips + Variations
- Graham Crackers: You can make an icebox cake with graham crackers instead of cookies. You do not have to dip the graham crackers in milk.
- Oreos or other Cookies: substitute any sandwich cookie or really any cookie at all for the peanut butter sandwich cookies.
- Milk: This recipe needs to be made with cow’s milk for the pudding to set up. You can use nonfat, 2% or full fat milk.
- Can you make icebox cake ahead? Yes – make sure to chill it at least 2 hours before serving – the longer the better! This makes it perfect for making ahead.
- How to store icebox cake: store loosely covered in the refrigerator.
- Whipped Cream: if you prefer using whipped cream, just make my homemade whipped cream and top it right before serving (after chilling).
- Topping: top with ANY candy, crushed cookies, or nuts
- Can you freeze icebox cake? If you use cool whip, then yes you can freeze this.
FAQs
The cookies just get softer as it sits so it gets even better! This will last about 3 days in the refrigerator.
I don’t recommend freezing this recipe – it might not thaw properly.
No Bake Peanut Butter Icebox Cake
Ingredients
- 27-36 peanut butter sandwich cookies such as Nutter Butter or a generic equivalent
- 1 ¾ cups milk divided
- 1 box 3.4 ounces instant vanilla or cheesecake pudding mix
- ½ cup peanut butter
- 8 ounces 1 container Whipped Topping
- 1 cup Reese’s Pieces for topping
Instructions
- Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8×8” pan.
- Whisk 1 1/4 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.
- Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
- Spread the rest of the whipped topping over the cookies and sprinkle with Reese’s Pieces.
- Chill for at least 2 hours before serving.
Recipe Video
Recipe Notes
- Graham Crackers: You can make an icebox cake with graham crackers instead of cookies. You do not have to dip the graham crackers in milk.
- Oreos or other Cookies: substitute any sandwich cookie or really any cookie at all for the peanut butter sandwich cookies.
- Milk: This recipe needs to be made with cow’s milk for the pudding to set up. You can use nonfat, 2% or full fat milk.
- Can you make icebox cake ahead? Yes – make sure to chill it at least 2 hours before serving – the longer the better! This makes it perfect for making ahead.
- How to store icebox cake: store loosely covered in the refrigerator.
- Whipped Cream: if you prefer using whipped cream, just make my homemade whipped cream and top it right before serving (after chilling).
- Topping: top with ANY candy, crushed cookies, or nuts
- Can you freeze icebox cake? If you use cool whip, then yes you can freeze this.
Recipe Nutrition
This no bake peanut butter icebox cake is the perfect summer no bake dessert recipe. I can’t wait to make it for my next cookout!
Click here to see more PEANUT BUTTER recipes!
Favorite No Bake Recipes
Last Updated on April 29, 2023
So easy and tastes so sinfully delicious! Thank you for sharing. Whipped this up for my 15yr olds Birthday! Success! 🤎🧡❤️💛
I am so in love with the peanut butter. I will make this cake for my upcoming party for sure. Thanks a lot for sharing such an amazing recipe with all of us. Regards
LOVED THIS!!! Made it in less than 30 minutes and it was a HUGE hit and super cute!! I used crushed Reese’s pieces on top!
I went got everything for this recipe when i went to get the cookies n found these nutter butter wafers so i use that for the bottom of it then second n third layer i use the reguar nutter butter cookies it was amazing
FYI don’t use the wafers. It makes the bottom layer like leather. You can’t cut through it and it’s hard to eat. First time I made this dessert I just used regular nutter butters and it was good. I saw this comment and decided to try it. So upset that it ruined the whole thing.
Oh, perfect! I’m planning a party this weekend and need some desserts I can make ahead and this one is on the top of my list. Thanks.
I brought this dessert to work and they all raved about it. I will make it again!
A great and new dish from the familiar ingredients. Most importantly, you teach very detailed and easy to understand. Thanks a lot. I will cook for my family.
No bake desserts are the best seriously! This looks really easy to make. I would definitely try it out for my friends. Loved the colors actually. Bookmarked this recipe of yours. Looking forward to more recipes, Thanks for sharing this with us. Best wishes and Regards.
Can you freeze
Here’s a few alterations that I would suggest now that I’ve made it. I would increase the milk in the pudding by a half a cup and then increase the Cool Whip – buy the 12 ounce container and still use half in the pudding mix to make it fluffier. The other thing that I didn’t think turned out too well – I let it sit overnight and the Reese’s Pieces basically became melty and their color bled into to the Cool Whip. Next time I will put those on just before I service it.
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