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
Scale
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.
