Go Back

No Bake Peanut Butter Icebox Cake

An indulgent no-bake dessert that combines crunchy peanut butter cookies with silky peanut butter pudding, topped with colorful Reese's Pieces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 9 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 27-36 cookies peanut butter sandwich cookies (such as Nutter Butter or a generic equivalent)
  • 1 3/4 cups milk (divided) 1/2 cup for dipping cookies, 1 1/4 cups for pudding
  • 1 box instant vanilla or cheesecake pudding mix (3.4 ounces) Can use either flavor
  • 1/2 cup peanut butter Warm slightly for easier mixing
  • 8 ounces whipped topping Can substitute with stabilized whipped cream for fresher flavor
  • 1 cup Reese's Pieces (for topping) Add just before serving to maintain crunch

Method
 

Assembly
  1. Place 1/2 cup milk in a small bowl. Dip 1/3 of the peanut butter cookies quickly in milk and place in the bottom of an 8x8 inch pan.
  2. In a large bowl, whisk 1 1/4 cups milk with the pudding mix and let it set until thickened. Stir in the peanut butter and half of the whipped topping.
  3. Spread half of the peanut butter mixture over the cookie layer.
  4. Dip another 1/3 of the cookies in milk and layer over the peanut butter mixture.
  5. Top with remaining pudding mixture, then dip the last cookies in milk and layer on top.
  6. Spread the remaining whipped topping over the cookies and sprinkle with Reese's Pieces.
  7. Chill for at least 2 hours before serving.

Notes

Keep the cake covered and chilled. It can be stored up to 4 days in the refrigerator or frozen for up to a month.