If you’re craving a dessert that combines nostalgic flavors with effortless charm, the Nutter Butter Ice Box Cake Recipe is your new best friend. Layers of rich peanut buttery cream nestled between those iconic Nutter Butter cookies come together without any baking, creating a show-stopping treat that melts in your mouth. This cool, dreamy cake is perfect for any occasion where you want to impress with minimal fuss and maximal flavor. Trust me, once you try this, it’s going to be a regular on your dessert rotation!
Ingredients You’ll Need
The magic of this cake lies in its simple, pantry-friendly ingredients. Each one plays a vital role: from the creamy richness of the peanut butter and cream cheese to the light fluffiness of the whipped topping, and of course, those nostalgic Nutter Butter cookies that bring a delightful crunch and peanut butter flavor in every bite.
- 16 oz package of Nutter Butter cookies (about 36 cookies): Provides the classic peanut butter crunch and forms the cake’s delicious layers.
- 8 oz cream cheese, softened: Adds a luscious, smooth base that balances the sweetness and peanut butter’s richness.
- 8 oz tub of Cool Whip (whipped topping): Brings lightness and fluffy texture that makes the filling irresistible.
- 1 cup powdered sugar: Sweetens the filling just right without graininess, ensuring a perfect creamy consistency.
- 1/2 cup peanut butter (smooth or chunky): The star flavor that infuses every bite with deep, nutty goodness.
- 1 tsp vanilla extract: Enhances all the flavors and adds a warm, fragrant note.
- 1/4 cup milk (whole or 2% recommended): Lightens the filling and makes it easy to spread between cookie layers.
How to Make Nutter Butter Ice Box Cake Recipe
Step 1: Prepare the Cream Cheese and Peanut Butter Mixture
Start by beating the softened cream cheese with the peanut butter in a large bowl until you get a smooth, creamy base. This is really the heart of the cake’s rich and satisfying flavor, so take your time getting it perfectly smooth.
Step 2: Sweeten and Lighten the Filling
Next, gradually add powdered sugar, vanilla extract, and milk to the peanut butter mixture, continuing to beat until everything is combined into a fluffy, spreadable peanut butter filling. The sweetness balances the peanut butter’s savory notes beautifully, while the milk keeps it light enough to spread easily between the cookies.
Step 3: Fold in the Whipped Topping
Gently fold in the Cool Whip, making sure you keep all that wonderful fluffiness. This step transforms the filling into a luscious, airy cream that will make each bite melt in your mouth and contrast perfectly with the crunch of the Nutter Butter cookies.
Step 4: Start Layering the Cake
On a serving dish, arrange a single layer of Nutter Butter cookies. Spread a generous layer of the peanut butter cream mixture over the cookies. The cookies will soften slightly as they soak up the cream, softening into the perfect texture during chilling.
Step 5: Repeat Until the Ingredients are Used Up
Continue building your cake by layering cookies, then cream, until all your cookies and cream mixture are used, finishing with a layer of the peanut butter filling on top for a beautifully smooth finish.
Step 6: Chill and Set Your Cake
Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This not only lets the flavors meld together but also allows the cookies to soften into an indulgently creamy texture, making your Nutter Butter Ice Box Cake Recipe simply irresistible.
How to Serve Nutter Butter Ice Box Cake Recipe
Garnishes
For a stunning finish, sprinkle chopped peanuts or crushed Nutter Butter cookies on top of your chilled cake. A light drizzle of melted chocolate or a dusting of cocoa powder adds a touch of elegance and extra flavor that will wow your guests.
Side Dishes
This ice box cake pairs beautifully with a scoop of vanilla or chocolate ice cream for an even richer dessert experience. Fresh berries or a simple fruit salad add a refreshing contrast to the decadent peanut butter flavor.
Creative Ways to Present
Serve your cake in individual clear cups or mini jars for a fun twist on presentation—perfect for parties or potlucks. You can also top each slice with a small dollop of whipped cream and a mini Nutter Butter cookie for a charming touch.
Make Ahead and Storage
Storing Leftovers
Once your Nutter Butter Ice Box Cake Recipe is made, store any leftovers covered tightly in the refrigerator. It will stay fresh and moist for up to 3 days, giving you plenty of chances to enjoy its creamy, peanut buttery goodness.
Freezing
If you want to save some for later, this cake freezes well. Wrap it securely in plastic wrap and place it in an airtight container. When frozen, it can be kept for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
Since this is a chilled dessert, reheating is not necessary or recommended. It’s best enjoyed cold straight from the fridge, allowing the flavors and textures to shine in every bite.
FAQs
Can I use crunchy peanut butter for this Nutter Butter Ice Box Cake Recipe?
Absolutely! Crunchy peanut butter adds a lovely texture and extra nutty flavor, but smooth peanut butter will give you an even creamier filling. Either choice works beautifully depending on your texture preference.
Do I have to use Cool Whip or can I substitute real whipped cream?
You can definitely use freshly whipped heavy cream instead of Cool Whip for a more natural ingredient option. Just make sure it’s whipped to soft peaks so it blends smoothly into the peanut butter mixture.
How long should I chill the cake before serving?
At least 4 hours of chilling is recommended, but overnight is ideal. This resting time allows the cookies to soften perfectly and the flavors to meld into that signature icebox cake magic.
Can I make this recipe gluten-free?
If you can find gluten-free peanut butter sandwich cookies, you can absolutely adapt this recipe to be gluten-free. Otherwise, the classic Nutter Butter cookies contain gluten.
Is it possible to halve the recipe?
Definitely! Just halve all the ingredients and use a smaller dish to create a smaller version of the cake. It’s perfect for a smaller gathering or when you want a personal dessert without leftovers.
Final Thoughts
The Nutter Butter Ice Box Cake Recipe is truly one of those desserts that feels like a warm hug wrapped in peanut buttery goodness. It’s easy to make, delightful to eat, and perfect for any gathering or just a sweet treat to brighten your day. Give it a try—you might just find yourself making this showstopper over and over again!
Print
Nutter Butter Ice Box Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 12-16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Nutter Butter Ice Box Cake is a no-bake, creamy, and indulgent dessert that layers peanut butter cream cheese filling with crunchy Nutter Butter cookies for a delightful treat. Perfect for gatherings, it combines smooth peanut butter, fluffy whipped topping, and rich cream cheese to create a luscious layered cake that sets in the refrigerator.
Ingredients
Cookies
- 1 package (16 oz) Nutter Butter cookies (about 36 cookies)
Filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup peanut butter (smooth or chunky)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup milk (whole milk or 2%)
- 1 (8 oz) tub Cool Whip (whipped topping)
Instructions
- Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, creating the base of your filling.
- Add Sweeteners and Flavor: Gradually mix in the powdered sugar, vanilla extract, and milk. Continue beating the mixture until it becomes smooth and fluffy, forming a delicious peanut butter cream cheese filling.
- Incorporate Whipped Topping: Gently fold in the Cool Whip whipped topping into the peanut butter mixture until fully combined, keeping the filling light and airy.
- Assemble the Cake: In a 9×13 inch dish, layer a single layer of Nutter Butter cookies to cover the bottom evenly.
- Add Filling Layer: Spread about one-third of the peanut butter cream cheese mixture evenly over the cookie layer.
- Build Layers: Repeat layering cookies and filling two more times, finishing with a top layer of the filling. Make sure the layers are smooth and even for a polished look.
- Chill to Set: Cover the dish with plastic wrap and refrigerate the ice box cake for at least 4 hours, preferably overnight, to allow the cookies to soften and the flavors to meld.
- Serve: Once chilled and set, slice into 12-16 servings and enjoy this rich, no-bake peanut butter dessert.
Notes
- For best results, use full-fat cream cheese and peanut butter to ensure a creamy texture.
- You can substitute Cool Whip with homemade whipped cream for a fresher flavor.
- If you prefer a chunkier texture, use chunky peanut butter instead of smooth.
- Make sure to chill the cake for at least 4 hours to allow the cookies to soften properly.
- This dessert keeps well refrigerated for up to 3 days.
