Chocolate Peanut Butter Icebox Cake

Turn one of your favorite flavor duos into a decadently delicious no-bake cake
ice box cake

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Turn one of your favorite flavor duos — chocolate and peanut butter — into a simple icebox cake by layering chocolate wafer cookies with homemade peanut butter whipped cream. 

6
Servings
293
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup heavy whipping cream
  • 1/4 Cup smooth peanut butter, slightly warm
  • 1 package chocolate wafer cookies
  • 1 Cup hot fudge, for garnish
  • peanut butter cups, chopped, for garnish

Directions

To make the whipped cream, put heavy cream in an electric mixer until firm peaks form. Add in peanut butter and gently fold it into the whipped cream until fully combined.

To assemble:

Place a single layer of wafer cookies at the bottom of a parchment lined pan; if necessary, break cookies to fill the gaps.

Next, spread an even layer of the whipped cream over the cookies, then top with more cookies. Repeat as necessary for desired number of layers. 

Cover the top with plastic and chill, overnight, in the fridge.

When ready, remove the cake from the fridge, drizzle with hot fudge sauce and sprinkle with chopped peanut butter cups, and serve.

 

Nutritional Facts

Total Fat
21g
30%
Sugar
16g
18%
Saturated Fat
9g
38%
Cholesterol
20mg
7%
Carbohydrate, by difference
23g
18%
Protein
5g
11%
Vitamin A, RAE
60µg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
34mg
3%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
82mg
12%
Selenium, Se
2µg
4%
Sodium, Na
100mg
7%
Water
25g
1%
Zinc, Zn
1mg
13%